Chicken roast potatoes
Roast
Every time I make a batch of chicken stock I lament the rich, glorious chicken fat I have to skim off the top. As part of a concerted effort not to discard this golden gift, I've started substituting it in places I might normally use other fats (you know the healthy ones, like olive oil). Reckless and unhealthy? Sure. But, delicious? Oh, so delicious. <br /> <br />Oh, and if you want to make these extra amazing, throw in a few wedges of fennel.
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