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Old 09-24-2008, 04:12 PM   #1
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Can gravy be made from beer can chicken?

I grill my beer can chickens on a pie tin. This pie tin always has a fair amount of liquid in it when I'm through. Can this liquid be turned into gravy? Has anyone here ever done that?
Something about it just doesn't seem right because the chicken isn't cooking in the liquid, as if you were pan frying or oven roasting it, but rather this is just the juice (fat?) from the bird alone that drips off.

What do you think?
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Old 09-24-2008, 04:24 PM   #2
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I don't see why not. You have to use fat for gravy anyway. Might as well use what you already have.
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Old 09-24-2008, 04:34 PM   #3
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That's what I was thinking Charlie. I just never heard of anyone doing it, or saving it for later to make a gravy with.
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Old 09-24-2008, 04:38 PM   #4
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When I roast, my bird is not sitting in liquid. It is suspended above, either on a rack or on a bed of veggies. The liquid is the same in roasting as it is in beer can chicken so gravy should work just fine.
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Old 09-24-2008, 04:46 PM   #5
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I never roasted a chicken. I thought maybe there was other liquid in there that you use to baste the bird with, not straight chicken renderings.

I think I have a taboo feeling about it. I have no problem pan frying a burger, then putting some butter, flour and beef broth in the pan and making gravy, but lets say I cooked a burger on a George Foreman grill (if I had one). It just doesn't seem right to take that fat that runs into that little tray, pour it into a pan and make gravy with it. To me anyway. Like it's "taboo" or something.

I mean, what's the difference, but it seems like it is different.

Maybe I need to do it once and get it over with (lol).
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Old 09-24-2008, 04:50 PM   #6
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The difference is that with pan drippings from a roast or pan frying a burger you have both fat and fond. With the George Foreman grill the fat drips out, but there is no fond. it is just fat.
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Old 09-24-2008, 04:52 PM   #7
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I'd use it for gravy in NY minute! There is no difference from what ends up in the pie tin or the bottom of the roaster. The difference in the burger skillet vs burger Foreman grill is the little bits of meat that stick to the skillet. You get that good beef flavor from those sticky bits that you don't have from a Foreman grill. I agree I would be more hesitant to use that but there really is no reason why it couldn't be used.
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Old 09-24-2008, 04:58 PM   #8
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when i spit roast my first i put a bread loaf pan under neath it and take the drippings and add it to some chx stock and make a wonderful gravy
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Old 09-24-2008, 05:10 PM   #9
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I do it all the time Pacanis.... I can't make beer can chicken anymore without gravy!
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Old 09-24-2008, 05:21 PM   #10
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if you put an herb butter under the skin that adds some ncie flavor to the bird and the pan drippings also.

the fat of the butter and rendered skin i use for the roux to thicken it
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