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culinarygeekroy.bsky.social • 70 days ago

...so it won't be completely done.

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culinarygeekroy.bsky.social•70 days ago

Once done browning the chicken, I drained off all the chicken/sausage fat (about 1/4 cup) which we'll use to make the roux. Take the pan off the heat and let it cool for 5 minutes or so, but leave all those brown bits at the bottom because...

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