Natural fat isn’t bad so why would you choose dry lean meat over a fattier cut? Find out here.
When roasting a chicken, I like to include some vegetables that will soak up the natural rendered chicken fats and juices, it makes them so much more tasty and filling.
Aubergine is a perfect example of a soaking vegetable. Add it to the roasting tray with some salt and pepper about 30 minutes before the chicken is due to finish cooking. Delicious particularly with the chicken legs, wings and skin.
Don’t forget to keep the bones to make bone broth, 1 hour in a pressure cooker with salt, pepper and some herbs or spices for top quality stock.