Help Needed About Roast Chicken
I am wondering if anybody can offer some advise about roast chicken? I did my first sw roast dinner today and cooked a whole chicken. I stuffed the cavity with red onions, garlic, lemon and herbs and roasted it in a tray with a rack in so that the fat and juices dripped out, which I then discarded. I sprayed the skin with a bit of fry light. We ate half the meat at lunch time and I have saved the other half to make a sw curry tomorrow. When I have just gone to the bird to pick off the meat the meat seems greasy, which has made me question whether it is natural fats that have come out or just the juices from the meat and lemons. Does anybody know if this meat is still free? My logic says it would be but I wondered whether anybody knows for sure? Has anybody else had this experience? I wondered whether there are any technical reasons as to why it would become more fatty upon standing and cooling? If the seemingly greasy meat is no longer free then I will give it to my dad to make sandwiches instead!
Thanks for any advice :-) xx