Dishes such as Nigella's Chicken with Garlic Cream Sauce tell you to add the contents of the tin, after roasting the chicken, to the cream sauce. However although I always buy free range or organic chickens I do have a lot of watery fat left in the tin which doesn't look very appetising. Is it ok to use all of this?
Nigella's Chicken With Garlic Cream Sauce (from COOK, EAT, REPEAT) roasts a spatchcocked chicken in a pan that has some vermouth and water (or light chicken stock) added. The chicken is cooked quite quickly in a hot oven. As the chicken has had the backbone removed and has been flattened out slightly, it cooks through evenly in this shorter time.
The pan should have some syrupy, chicken juices in the bottom and these are added to the cream sauce for extra flavour. If you feel that your chicken has let out too much fat, you can use a spoon to skim away some of the excess fat first as it will generally sit on top of the liquid. If the pan is fairly dry then pour or spoon the excess fat in to a container and deglaze the pan by adding a little water. Put the pan on the stove over a low heat and stir with a spoon to dissolve the golden, sticky chicken juices in the pan and then pour this intense liquid into the sauce.