Hi, I'm new here and I hope my post gets attention and collects opinions. I've always been very curious about the fact why oven baked "juice" after baking chicken, duck (the pic) or goose is so yummy and so incredibly umami rich. I don't even know the right name for the liquid! Btw, turkey does not have the same effect as I noticed
by Beautiful-Basket1974
2 Comments
Concentrated fat and flavor from the Maillard reaction when cooking is what I’m guessing. And the reason it’s better in the former cuz higher fat concentration.
Skin, meat, bones of birds have natural msg