Oops! Additional Info to Chicken Breast Post

I have to add to my roasted chicken post. Sine most of you have already read it, I figured I'd do a separate post with the link to my original post so you don't have to read it twice.

I said use Pam, but you can use any cooking spray.

I didn't say why I use it either. I use it instead of butter or whatever to cut calories. It also helps when/if you use the pan drippings for gravy or sauce to not have fat in it. Which I don't like. Spraying it on the chicken helps the spices to stick to it too!

I didn't tell you about gravy either. Sometimes I don't make gravy but when I do, I usually don't enough drippings to make the amount of gravy I want. So if I make chicken and don't plan on using the drippings, I pour it into a container and freeze them for the next time. I add it to next times drippings or I use it for it's own gravy.

Gravy. I don't make a rue cause I don't like the fat. I make a paste with water and flour. I mix it well till lumps are gone. I make it as thick as I want my gravy. (you can always mix and add more if it's not thick enough, just make sure you cook it long enough to cook the flour taste off) I think this is called a slurry.

I put dripping in a pot, straining them if needed and add slurry mixture. Whisk and cook like you would any gravy. I use a few tsp's or TBSP's of gravy master or kitchen bouquet. For flavor and a darker color. Comes out the same as any gravy just less fat!
Here is the link to my split chicken breast and roasted chicken recipe post
http://mytwocents-meliss.blogspot.com/2011/08/baking-rice.html