Cooked Chicken??

[.:Kitty Kat:.]

Hi all,
I'm having my first Red day in a long time, and have cooked a chicken to go with my heB of jacket potato.

Question is... all the juice that has drained out, would I be able to make this into a syn free gravy with Bovril, or would it need to be synned??

I know I can't eat the skin (which is the best bit :cry, so I'm hoping I can feel a bit better by having some gravy lol

Thanks
Kitty

 

[mandy296]

Fraid not, the juices will be fat thats drained from the chicken and the skin.

I made some syn free gravy using a mixture of chicken bovril and a chicken oxo cube, a bit thin, and very salty but better than nothing. But if you want to, just use the juices and syn it - thats what syns are for!

 

[jaylou]

I keep the juices, let them settle out in the fridge, take off the fat layer and then use the juices.

 

[avisk]

Like Jaylou says, put the juices in a jug in the fridge, and all the fat will come to the top and you can remove it.

 

[mandy296]

Didnt think of that - will have to remember that for future reference - means you have to wait a while after cooking your chicken to have your nice gravy though!

 

[.:Kitty Kat:.]

Hi,
Thanks for the replies. I didn't think it would be free, so I settled for a tbsp of Reggae Reggae sauce.

And it was yummy!! Next time I think I will leave the juices in the fridge and scrape the fat off!

Kitty

 

[loungelizard]

Do you not have to syn the chicken if it's cooked with the skin on

 

[mandy296]

Do you not have to syn the chicken if it's cooked with the skin on

No - in fact I think there was a recipe for cooking chicken in the Slimming World mag this week that specifically said its fine to cook with the skin on to keep it moist, but you must remove it before eating - it doesnt seem right to me either, but happy to go along with it if thats what SW say!

 

[meadowbankles]

I keep the juices, let them settle out in the fridge, take off the fat layer and then use the juices.

And is that ok to do? I could add these to gravy granules and just syn the granules?

 

[rosinakathleen]

A very useful tip is to tip the cooking tin,collect the juices into one corner and then skim the surface holding ice cubes (do this quickly!)
As the ice is frozen, the fat will solidify round it, making it easy to lift out.
It may take a few ice cubes, tho!

 

[cmcewn]

A very useful tip is to tip the cooking tin,collect the juices into one corner and then skim the surface holding ice cubes (do this quickly!)
As the ice is frozen, the fat will solidify round it, making it easy to lift out.
It may take a few ice cubes, tho!

Id never have thought of that, great tip thanks xx

 

[jooloo]

Does anyone know how many syns chicken juices are?
Also, are they free if you skim the fat off?

 

[Maximus]

One tip I would recommend is the Bisto Chicken Gravy Granules featured in a recent SW Magazine. They did a test on several and it came top.

Only a couple of syns for 142ml - and no messing about with separating fat from juices or worrying whether it was truly free lol.

 

[avisk]

But nothing tastes as nice as proper gravy made with chicken stock and juices!

 

[dudette2001uk]

I use one of these to separate the fat from the juices:

Gravy Skimmer - Lakeland, the home of creative kitchenware

It always seems to work for me There's loads of different makes - you don't have to have one from lakeland

Sian xx

 

[Maximus]

But nothing tastes as nice as proper gravy made with chicken stock and juices!

Agree 100% but I am 100% and counting everything

Last few times I did whole chickens, I made the gravy from the juices (inc. the fat) and froze it for my dad to use as and when. Waste not want not lol.

The separators are a good idea too - I could spend a fortune at Lakeland lol.

Steve