On Mon, 05 Apr 2010 22:23:19 -0500, Omelet >
wrote:

> There is nothing that says you HAVE to do anything with the chicken fat
> left over in the pan. ;-) You can pour off that fat, leave the fond and
> deglaze with stock or booze, then add spices or milk according to your
> taste, then thicken with corn starch if you are trying to keep the fat
> content in your diet low.
>
> There is more than one way to skin a chicken. <g>

That sounds palatable. I make regular gravy the regular way and add
milk (if I think of it) the next time I cook chicken... and serve it
with rice.

--
Forget the health food. I need all the preservatives I can get.