The drippings and browned bits underneath a roast chicken are full of concentrated flavor—they should never, ever go to waste. You will have to separate the fat from the roasting juices. To do this, tilt the pan away from you and use a large spoon to skim off the fat (save this—read on to find out why). Then simply spoon the juices over the carved chicken, Sherri says on Chowhound. But if you’re really serious about getting every last bit of rich flavor from the bird, you’ll deglaze the roasting pan.

Some recipes actually call for the pan juices that result from roasting, such as Nigella Lawson’s tagliatelle with chicken or Zuni Cafe’s roast chicken with bread salad.

And the fat you skim from the pan can be used to sauté potatoes, vegetables, or onions. Stock vegetables browned in chicken fat are a great base for deep-tasting broth, cstr says. And Westminstress uses the reserved fat to cook stir-fries. The roasting juices? Those also go into the wok, as a flavor-rich substitute for ordinary chicken stock.

Discuss: Delicious drippings from my roasted chickens…

Photo of CHOW’s Basic Whole Roasted Chicken by Chris Rochelle /

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