I made a roasted Peri Peri Chicken with Potatoes yesterday (no oil added and was delicious). Still have some left today, but wondering if I can use that Jelly looking stuff (is it fat?) to use as gravy for my rice?
I must admit to always using all the juices when I roast a chicken if it's been cooked in a fat free method or with frylight. I figure like Jaylou said above that the jelly etc is just basically like what is in a stock pot. Also if you were to break a chicken up and stick it in a pot with water and veg etc to make a soup you'd be eating all the juices which came out for free so what's the difference?
The juices which come from a chicken when it is cooked will naturally turn to a jelly when chilled. Any fat will have risen to the surface and is easily removed with a spoon. The difference between the jelly and the fat will be easy to see.