Sweet and Grease?

Ahhh, tonight I was reminded of how good apples and chicken fat were together. Pan Roasted Chicken with glazed Gala apples, yams and braised cabbage.
Fricasse chicken -season with kosher salt, no pepper
Starting in a large saute pan, preferably copper or le Cruse for maximum heat distribution
brown chicken skin side down over medium heat, slow enough to crisp and get the skin golden brown
top the fricasse with large dice of apples, yams and cabbage, sprinkle with a little salt and place in a 375 degree oven
The cabbage will brown and crisp a little, so once pan is removed from the oven
put chicken fricasse over the cabbage and veggies, this will wilt and soften that crispiness
Allow to rest for 5-8 minutes
If you haven't figured it out the "glaze" comes from the chicken fat. This is the most basic way to combine the sweet and lemony taste of the Gala apples with chicken and its fat.
You know that we don't use chicken fat enough. It really is so versatile and tastey if used properly. It is important that you cut it with ingredients that are light and acidic. This will allow you to use it fairly liberaly with out the dish seeming greasy.
Another note is that free range is the only way. The breast are large and plump, the meat moist and there is no comparison in the flavor. Not to mention no disgusting thoughts of where and what kind of conditions that foster farms bacteria ball, I mean chicken came from!
So lets give praise to chicken fat and apples
Savory Apple butter served warm(not too hot) where the apples are first poached in chicken fat
Poached apple and foe gras terrine, star anise infused chicken glace(pho broth) lemon verbina, thai basil and bean sprouts with a touch of plum sauce
ooohhh baby I am just getting started. Since I don't have anybody to experiment for I am doing it orally on this little bloggy poo.
Anyway, do the chicken fat and apples thing and tell me you don't love it, Im going to go smoke
erock