On Apr 6, 10:37*pm, Omelet > wrote:
> In article >,
>
>
>
>
>
> *Damaeus > wrote:
> > In news:rec.food.cooking, Omelet > posted on Mon, 05
> > Apr 2010 22:27:29 -0500 the following:
>
> > > In article >,
> > > *sf > wrote:
>
> > > > On Mon, 05 Apr 2010 19:13:35 GMT, Wayne Boatwright
> > > > > wrote:
>
> > > > > Hope you like it. *It's pretty standard fare in the South,
> > > > > especially at Sunday dinner. *Southerners are more likely to serve
> > > > > white rice with it than mashed potatoes. *The gravy is very good on
> > > > > the rice.
>
> > > > My husband loves rice, so that would be fine by him... I just need to
> > > > make sure there's as little fat as possible in the gravy.
>
> > > Pour off the chicken fat and just use the fond.
>
> > What is "fond", anyway? *I thought maybe you were using that as a short
> > name for "foundation", but why should I guess when I could simply ask?
>
> > Damaeus
>
> Fond is the gooey crunchy goodness left in the bottom of a pan after
> making fried chicken, braising or roasting.

It is a precious substance. One of the joys of life.
> --
> Peace! Om

--Bryan