When I roast a chicken I like to save all the pan drippings. Store them in the fridge in a jar and the fats will rise to the top, while the broth congeals on the bottom. These are wonderfully flavorful, and full of healthy gelatin, minerals, and fats. Tonight I used leftover pan drippings as the basis for flavorful broth and stir-fry.
1-2 pounds baby bok choy - roughly sliced
2 zucchini - cut into a pont-neuf (.5 x .5 x 2.5)
2 large heirloom tomatoes, I used yellow, large dice
3 large portabello mushrooms, thick slice
2-3 cup pan drippings, aprox- allowed to separate in the fridge
2-3 cups cooked chicken (this is a great use for leftovers from roasted chicken)
Salt and pepper
2 Tbs cold butter- diced
Scoop the chicken fat off the top of the drippings and add to a hot skillet or wok. Add zucchini, seasoning with salt and pepper. Lightly saute - but don't cook all the way. Now add the bok choy and saute until wilted. Next add the mushrooms and sweat lightly. Once everything is close to being cooked, add the tomatoes, diced chicken, and the remaining pan drippings. Melt the gelatinous broth(pan drippings), and soften the tomatoes. Everything should be tender and hot. Dice the butter and add it. This is called to monte au buerre, which means to whisk cold butter into a sauce to add richness and gloss. Adjust the salt and pepper as needed.
You are going to be amazed at the wonderful flavor in this stir-fry! Let me know what you think.
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