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heidih

heidih

8 minutes ago, Ann_T said:

Yes, when I take the chicken out of the skillet , the skillet goes back into the oven until the juices brown, and the fat separates, which doesn't take long 

at 500°F.  If needed I will sometimes add a little butter.  I add flour to make a roux and then chicken broth, season with salt and pepper and today I put a few sprigs of thyme and a couple of sage leaves from the garden into simmer with the gravy.

 

I wondered the same. So when you add chicken broth is that from homemade frozen or purchased?

heidih

heidih

7 minutes ago, Ann_T said:

Yes, when I take the chicken out of the skillet , the skillet goes back into the oven until the juices brown, and the fat separates, which doesn't take long 

at 500°F.  If needed I will sometimes add a little butter.  I add flour to make a roux and then chicken broth, season with salt and pepper and today I put a few sprigs of thyme and a couple of sage leaves from the garden into simmer with the gravy.

 

I wojdered the same. So when you add chicken broth is that from homemade frozen or purchased?

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