Help Needed About Roast Chicken

Discussion in 'Syn Values' started by lizzie_g, 2 February 2014.

  1. lizzie_g

    lizzie_g Well-Known Member

    Hi everyone,

    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
  2. The texture feels different because the meat has cooled down, that is all. The only way it could have become more fatty is if you added fat, which you didn't. If it was free when it was hot then it will be free when it is cold.

    It is impossible to remove every trace of fat from meat - it would be almost inedible if you did. And we need some fat in our diet - we would be ill otherwise.

    What SW says is to remove all visible fat, which you can easily do as you cut it up.
  3. lizzie_g

    lizzie_g Well-Known Member

    Hi Anna,

    Thank you for your reply, you have confirmed what I suspected so thank you, I thought it was still worth checking, just in case! Im looking forward to the chicken curry tonight now! :) xx
  4. Hope you enjoy it!

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