[Sca-cooks] catching drippings

[vicki shaw]

my grandmother would put saffron in a dry cast iron skillet, heat the
saffron, remove from the fire, pound it with pestle and then add a bit of
water which immediately turns orange, and then she would take that and
either rub the chicken with it, or just add it to the sauce.

Angharad
> Mmm...how would you "smear" saffron on the chicken? Blend it with oil or
> something to make a paste or emulsion (if that's the right word)....
> --maire
>

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