Covid Cafe 2020. Harvesting the fat off the gravy.

A bit bonkers perhaps. I've been binge watching Jamie Oliver programs. I love his "Keep Cooking and Carry On" series. I am steadily raising my game, both in terms of technique and sourcing ingredients.

Tonight's dinner was lemon stuffed chicken with the breast stuffed with smoked pancetta, garlic, basil and coriander.

I roasted the chickens on a trivet of onions, no seasoning or oil or anything. The gravy was spectacular. I just added some sherry and balsamic vinegar and the stock from the steamed vegetables and that was it. 

I harvested the fat off the gravy and put it in a jar in the fridge. That fat has more flavour than any stock cube. It lasts for weeks.

The family seem to appreciate it.