On Oct 1, 12:22 pm, hahabogus <inva...@null.null> wrote:
> "Janet B." <nos...@cableone.net> wrote innews:13g2aqem09vcfc6@corp.supernews.com:
>
> >http://janetbostwick349.fotopic.net/
>
> > I apologize that there are not more pictures, particularly of the cut
> > meat showing the juiciness, but the scars on my innards snagged again
> > during the preparation of the bird. I was in a lot of pain and I knew
> > I wouldn't be able to eat and just wanted to get to bed.
> > Janet
>
> Hey! I own a pan like that. What did you do to get rid of the excess
> chicken fat?
>

Me too! But I never use it. It was the first pan I bought when I
started cooking a few years ago. It looked interesting. But not right
for the first dish I cooked, or the second, or the third, or . . . so
there it sits on the bottom of the stack. I do use the top for my 8"
skillets. Thanks for the pic!

The veggies are suppose to absorb the chicken drippins', i.e. da fat.
Tasty but dangerous. I'd remove as much fat as possible before
roasting.