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Quick Question

RobinsRobins Posts: 131
edited 12:04PM in EggHead Forum
Hey all,

Has anyone ever put a drip pan under some spatchcock and made a chicken gravy with the drippings??? :blush:

Comments

  • I haven't put a tray to make gravy but I have put a tray of veggies that cooked in the chicken fat - pretty good.
  • RobinsRobins Posts: 131
    Frank, was the tray raised off the platesetter? Or was the cook direct?
  • mmmmmmm I love gravy, it goes well with tasty meat...if you try it let me know how it turns out.... :)
  • reelgemreelgem Posts: 4,256
    I have, and it's turns out fantastic!!
  • RobinsRobins Posts: 131
    Reelgem,

    What did your setup look like?
  • But of course, the stuff is liquid gold.

    I set a disposable aluminum pan in my platesetter then suspend a sheet of aluminum foil across the pan. The foil is kind of a hammock that creates an air gap betweet the bottom of the pan and collects all the drippings.
  • I haven't tried it (yet) but it seems like it wouldn't be that difficult. I am going to cook a large Turkey Breast (spatchcocked) tomorrow and hope to collect drippings for gravy.

    My only concern is to make sure the drip pan has enough liquid to avoid drying out and burning. I think I will put the platesetter legs up and slighly elevate the drip pan off of the platesetter. To do this I'll probably throw down a few stainless steel nuts, but you could also use the little feet.

    Good luck with your cook,
    Bryan
  • I never use liquid in my drip pan and always end up with plenty of drippings. I tried liquid once and couldn't believe how much extra heat it sucked out of the egg. The egg cooks like a sauna, so no additional moisture is needed in my opinion.
  • Paul,

    Just space the drip pan off the platesetter with some firebricks or plumbing t-fitings.

    Steve

    Steve 

    Caledon, ON

     

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