/ck/ - Food & Cooking

>>19129080
And yes you should make gravy. Cook some flour in the pan juices (you don't want too much) then gradually add water. Keep it nice and thick, season with salt, pepper and soy sauce.

>>19129105
well if I do this properly the pan juices will be like 3cm deep (fat and drippings yes, but also a couple cups of OJ). so I think the trick is to skim some fat off the top to make the roo and then pour in the rest in, probably with a stock cube.

What ye think of a roasted orange juice-based gravy? Never heard of this but it has to be good, in this context

>>19129144
Stock and orange juice sounds far too sweet and salty. Alternatively you could pour all the liquid out and put it to the side, then cook your flour in some butter with whatever fond is left in the pan, then add some of the juices (couple spoonfuls) then add water and thicken it up.

>>19129078
>Æster
retard

>>19129177
it's ROASTED orange juice anon and it's never salty right out of the roast pan. but yes maybe not add all of it to the roo but still, for something like chicken a good salty gravy is a good thing. I think if I just add plain water it might be a bit bland, however I haven't tried yet so I should be cautious

>>19129202
https://youtu.be/OvBJ_IppBWc

>>19129203
I meant if you decided to use orange juice and stock. Always season your gravy and taste it as you go. I always add a bit of soy sauce.

>>19129078
I wouldn't recommend this, OP. I've tried something similar and it was gross. The orange juice turns bitter when cooked. I predict it will taste like vomit.

Go ahead and make roasted chicken and orange juice gravy if you must, but be prepared for it to taste bad... like rancid orange marmelade.

>>19129254
Thanks anon and I can see what you mean about the OJ going funky. We used to ladle the drippings+OJ on the meat and it was pleasant enough but once thickened into gravy it could easily be bitter and off. P'aps I just have to try it and see wtf happens.

>>19129237
Anon I'm NOT prepared to add asian salt stock to my roast chicken when other perfectly authentic stock options exist

>>19129265
>Anon I'm NOT prepared to add asian salt stock to my roast chicken when other perfectly authentic stock options exist
I don't think you fully understand what I'm suggesting, or if you have ever made gravy from scratch. If you're going to roast a chicken I would suggest instead making a butter rub with butter, garlic, herbs of choice, salt, pepper, orange zest and some orange juice. I do this but with lemon and it makes for a great gravy (soy sauce included).

>>19129078
Yeah, the classic one is duck a l'orange. Chicken is much less fatty than duck, but the bacon will help with that. I'd suggest stuffing some softened butter under the breast skin as well.

>>19129386
>stuffing some softened butter under the breast skin
this I do 100% have to try

thanks for the reminder anon

>>19129482
>stuffing some softened butter under the breast skin
>this I do 100% have to try
That is what this was intended as
>butter rub with butter, garlic, herbs of choice, salt, pepper, orange zest and some orange juice

>>19129078
Same situation here. What I did was follow Ramsey's guide for making turkey gravy, even though I was using chicken and modified it to whatever ingredients I had.
I skimmed the fat first, then put it in a pan with some vegetables (a bit of onion and tomato) and herbs (rosemary and sage I think). Then I added some bits of meat, could be the bum and wing tips or whatever you find.
One thing I recommend if you don't already have it is a dry cider, any can of cider will do that is 5.5-6.5% alcohol and dry (very low sugar and no added sugar).

>>19129205
Are you celebrating Aester? Because that's what you wrote, you dumb pseud.

>>19129935
I sure am anon