Chickenfatoats

MJ baked chicken thighs the other night. I got one spindly thigh and a plateful of salad for dinner. It’s a good thing I’m trying to lose weight.  Leftover was the pan the chicken was baked in, full of Maillard goodness and chickenfat. Maybe some olive oil as well. What’s an oataku to do?

Well, he could try dumping the oatmeal in right after dinner, and letting it sit overnight to absorb the fat and juices. In the fridge if you must. Then in the morning add a cup of broth and defondify it. I found that a two minute zot in the microwave warmed the broth enough to dissolve the crusty bits. I also threw in a couple of chicken thighbones someone left laying about. Sloshed everything around and poured it into my usual saucepan for the usual time.

Setup: 1/3 cup of stone ground rolled oats, dumped in the baking pan while the fat is still absorbable and left to absorb, two dinner teaspoons of potato flakes, one cup of chicken broth, salt.  Pour the broth into the baking pan, bring to a boil, and simmer for 10 minutes or so, depending on the exact style of oats. Stir frequently to absorb the fond that ‘s come along. Remove any spare thighbones and add the potato when you take it off the stove.

Results: Exceedingly good. The roast chicken flavor came through quite well. When you think about it, this is the equivalent of making chicken gravy with the pan drippings. And who doesn’t like chicken gravy?

Rating: ***** my first five star rating

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