I like to save any chicken juice that comes from roasting chicken dinners to make chicken fat rice.
The juice is actually more gelatin that fat.
I always brine chicken be it whole, quarters or cut parts for at least a day.
The brine is simple. 1/4 cup of kosher salt dissolved into a quart of water, that's it.
I like to line a cookie sheet with side walls with aluminum foil to catch any juice.
lightly coat the pan and the chicken with cooking spray.
Then cover the chicken with your favorite rub.
I bake bone-in, skin-on, chicken breasts at 500 degrees for 30 minutes. turn the heat down to 350 then cook another 20 minutes.
Remove from the oven and let stand for 5 minutes
Pour the juice off the chicken into a container that locks water tight and put in the freezer.
After you have roasted enough chickens to fill the container its time.
Put the container in the refrigerator and allow to thaw out.
I usually end up with almost 3 cups and then add at least a cup of water to get 4 cups.
Adding some water helps the rice cook.
To cook rice we use a 2 to 1 ratio. So 4 cups of liquid to 2 cups of uncooked rice.
I like basmati rice, my sister prefers Jasmin rice.
Add a tablespoon of dried parsley and bring to a boil.
Add rice and reduce to a light simmer.
Cover and cook for 14 minutes without disturbing.
Check to make sure its done. then fluff with a fork.
Makes a great side dish, or use in a stir fry.
