"This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already added olive oil, so beware, or you will have a very greasy sauce. The salt does play a very important part so don't skimp on salt; this recipe will take a good amount of salt as demonstrated on the video."

"This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already added olive oil, so beware, or you will have a very greasy sauce. The salt does play a very important part so don't skimp on salt; this recipe will take a good amount of salt as demonstrated on the video."

"This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already added olive oil, so beware, or you will have a very greasy sauce. The salt does play a very important part so don't skimp on salt; this recipe will take a good amount of salt as demonstrated on the video."

"This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already added olive oil, so beware, or you will have a very greasy sauce. The salt does play a very important part so don't skimp on salt; this recipe will take a good amount of salt as demonstrated on the video."

"This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already added olive oil, so beware, or you will have a very greasy sauce. The salt does play a very important part so don't skimp on salt; this recipe will take a good amount of salt as demonstrated on the video."

"The browning as suggested is not "browning" as one usually thinks about it. It is the residue on the bottom of the pot that gets the browning and this is what develops the rich flavor; same idea for the tomato paste, it’s the fond on the pot bottom that makes the transformation in flavor. Scraping it off with a flat edged wooden spatula works wonderfully. If you stay with it and constantly scrap the "veggie fond" off the bottom you will be rewarded with a wonderful deep rich flavor. The Fennel becomes very mellow in flavor from this process, so if you don't like Fennel, give it a try; you will be surprised at how it transforms the entire sauce in a wonderful way and the fantastic aroma is super. I too, questioned the 375 (typo?) temp. I cooked it at this temp. keeping a close watch on it and it seemed to work, next time I will try 325 degrees. I made the risotto also and we all loved this dinner.
Great meal, you’re the best Anne! Thanks so much.
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