One of the first things I learned while working for a noted chef as a recipe tester was to save all the juices from the pan after roasting meats. If you don't plan on using them.soon, then freeze it in ice trays to add to soup or to ther dishes, or to make gravy. This one is from roasting chicken breasts tonight bone in. I love rosemary, lemons, whole garlic cloves, and other spices. Dashes of Worchestershire and soy round out the flavor with a bit of additional chicken broth. Very little fat renders here, so it's ready to go in storage. Mmmmnnnnnmmmmmm
@grammyn I did that a bunch. I'm hosting a "Crappy Dinner Party" this weekend and this will help. The rules are no cleaning for guests and no special trips to the grocery for dinner. This is so easy, Ill be able to plop this stuff in an oven with whatever is in the fridge. Saw this article and decided it was time to just have folks over in my my crappy house with my crappy junk everywhere! Ha! http://www.thekitchn.com/5-rules-for-hosting-a-crappy-dinner-party-235815 feel free to drop by too!!!!!!xoxoxo
@jamibann I had the good fortune to work for Nathalie Dupree, one of the most noted Southern cooks in the US. She gave me the job and let me use flexible hours to get my graduate degree while on a one-year sabbatical from teaching HS. The first day I made Brioche,the US Secretary of Education visited her; she arranged a sit down for me one-to-one since she wanted him to hear from a teacher. It was surreal, but Nathalie is just that kind of amazing friend and mentor.
