roasting chicken - silly question

[imtheirmum]

ok - this is such a basic question it's embarrassing... when you roast a chicken and you tip it up, juices run out of the carcass - my question is: is it ok for these juices to sometimes look a bit "dirty" with little unappetising brown bits in. Are these juices considered ok, or are they yukky and not to be added to the gravy juices?

I don't cook whole chickens these days but I certainly remember my mum using the meat juice for the gravy. That's what makes it tasty!

The brown bits will partially (completely?) break down when you make the gravy.

hth

you mean the little caramelised burnt bits? They are yummy - don't waste them.

Imtheirmum, do you also not know that when you've finished the roasting, you have to scrape all the burnt bits off the bottom of the roasting tin for the gravy? If not you do now

Best bits definitely

Splash of wine - yummy!

Best bits. Yum.