The chicken does tend to end up sitting in a puddle of chicken fat if you haven't trimmed most of it off. I think once I did it by putting the chicken on a rack and letting it drip down, but it was just that much more time-consuming that I just deal with the chicken fat, which tastes yummy anyway. XD
I think most things are improved by putting Dijon mustard on them. Or throwing in a small bit of apple cider vinegar. MY SEEKRIT INGREDIENT
ETA: Also, the dish I usually use fits six thighs exactly, so the fat doesn't have anywhere to go. If I switched to a larger dish, it wouldn't be as bad. :)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
no subject
Date: 2009-10-08 02:53 pm (UTC)I think most things are improved by putting Dijon mustard on them. Or throwing in a small bit of apple cider vinegar. MY SEEKRIT INGREDIENT
ETA: Also, the dish I usually use fits six thighs exactly, so the fat doesn't have anywhere to go. If I switched to a larger dish, it wouldn't be as bad. :)