Fat versus broth in rice or couscous
I usually make chicken once a week or so, and if I bake thighs (rather than cutlets), there is always fat in the pan. Sometimes I add rice to the pan of chicken which my daughter loves - I guess because the taste of the chicken fat greatly enhances the taste of the rice.
She eats rice and couscous far more often than I bake chicken, so I was wondering - would (chicken) broth give a similar taste?
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