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?
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?