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).
Give us this day our daily bacon.