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Tell me how to create more fonde & meat drippings!

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Tell me how to create more fonde & meat drippings!

phan1 | Apr 22, 2008 09:46 PM

Hi, I'm wanting to make some chicken legs with gravy. The thing is, I want to really want to max out on gravy! I want more fond and meat drippings! Are there any special techniques that anyone here uses to get more of that yummy brown stuff?

Should I sear the chicken and then roast it? Oil up the chicken or no? Would it help is the chicken was wet or dry? Skin on or off? Lot of factors to think about here...

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