Ooooh, share? Not that I can eat any such thing as a donut now, but I can dream.
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Well, that looks easy! Let us know how you like them if you make them?
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Absolutely! It’ll probably be the week after next 
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I grew up on biscuit donuts! Pre air fryer, obv, ours were deep fried.
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That’s so cool, I didn’t know they were a thing!
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Oooh. We have biscuit mix. I’m going to make baked biscuit doughnuts. Okay cinnamon sugar biscuits 
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I’ve only ever made biscuit donuts with canned biscuits. No guarantee it will work with actual biscuit dough. Good luck!
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I bake chicken in a pan in the oven, and then there’s these tasty looking juices leftover that came out of the chicken. I only put olive oil on it. I feel like throwing them out is a waste of useful liquid, probably? How and what do I do with them? Photo for reference.
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Use it in a sauce? 3 tbsp butter or olive oil melt, add 3 tbsp flour, mix and slightly brown, add the chickeny juice until it looks like a gravy or vv thin mashed potatoes.
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Yes, greyweld’s system gives you gravy! I think growing up we did a cornstarch slurry (cold water and cornstarch) and added it in, plue extra stock to get the amount of gravy we wanted.
If you don’t want gravy with your roast chicken, you can also tip it into a jar and use it in recipes to get extra chicken flavour and nutrients. It is fatty, which some people love and some aren’t crazy about and will skim off the fat after refrigerator
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drop it into soup, on top of veggies that you are reheating, add to rice when cooking or reheating, or to pasta sauce or curry? anything savoury that you might add oil, butter, or water to.
Back when we were doing more roasted chicken, I had a container in the freezer that I would add the chicken fat to, and then I’d chop off little pats and add them when I thought about it. And then I wasn’t worried about it going off during my low energy periods.
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I made an excellent discovery (also Tony Victor tm) that makes for excellent sweet potatoes. I was never a huge fan of them, which super bummed me out. I hate toeing the line of being a picky eater because I will eat nearly anything. I definitely still eat sweet potatoes, just most of the time I don’t “get” them esp how they’re considered a “good” or popular vegetable.
Well I recently made an incredible sweet potato dish. Cube sweet potato. Cut long shreds of white onion. Drizzle olive oil. Sprinkle with sesame seeds and oregano. Just roast it but leave the onions a bit crunchy. It is SO good. Apparently onion is what my brain needed to unlock the mystery of sweet potatoes. Super delicious over yellow lentils.
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Make gravy or that’s what I do most of the time. I use the gravy as a stew base or for a rich soup or over rice or, or, or…
It will freeze, sometimes the flour breaks in freezing or so I’ve read, I’ve never had it do that tho. The cookbook where I found that info says you can use rice flour instead of wheat flour to solve the problem.
Even if you don’t want to make gravy now, freeze the drippings.
Which reminds me, I have drippings from a pork roast in the deep freezer, hmmm? 
Made a double tomato one-pot for dinner. Didn’t feel like doing as much creative work as figuring out wtf to do with the pork roast leavings. Used one of my stewed tomatoes the last quart of tomato juice, rice, lentils, onion, carrot, celery, garlic, etc. Sort of followed a recipe. It’s simmering.
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I’m with you, I don’t often “get” sweet potato. I do love them cubed up and roasted in many different spice combos, especially thrown into salads! Will have to try over lentils now.
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The root of the problem is they’re sweet 
and I’m not a fan of sweet vegetables, the onion cuts right through that where I can enjoy the subtler sweet potato notes
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The root of the problem, huh?
Totally agree–I’ve got a savory tooth!
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That sounds really tasty. I love little cubes of sweet potato and pumpkin in salads, having it with lentils is also an excellent idea!
Ok so I cooked my pasta in the drippings and it made it more tasty. Next time I’ll have a go at a gravy! I don’t know how to make sauces and gravies so it’s a good time to learn!
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I also dislike sweet potatoes. I’ll eat them in savory applications, but they have* to be strong enough to hide the sweet potato taste. Roasted is okay, especially with hot sauce or malt vinegar.
*Have being relative here- I had enough food insecurity as a child that I will eat anything that would otherwise go to waste, assuming not spoiled, allergy, etc. But I don’t have to like it.
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Another sauce option is to add lemon juice to deglaze your pan, then add butter about one teaspoon at a time with whisking to make an emulsion. Then put that sauce over your chicken. If you add capers you basically have chicken piccata (though that is usually chicken cutlets).
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