A very odd snack
Posted: Thu Oct 03, 2013 10:27 pm
every week I buy a whole organic chicken. I bring it home and bone out the breasts, cut the legs and wings into the standard six pieces and save the rest for stock. The drums, thighs and wings I put in the oven in glass Pyrex with just olive oil and salt and bake. When I take it out of the oven I pour off the oil and juice and in the bottom of the pan are all the crystalized juices. The stuff you'd deglaze in classical French cooking. It's this brown salty very sticky stuff. Has the consistency of oily rubber cement. I take a slice of toasted pan au levain and spread the drippings on there. Gawd damn good. That's weird right?