Keeping the chicken in the oven could lead to nasty bugs
Just roll with it. Let’s see if anyone is even reading those.
I know that this isn’t the point but I absolutely can’t stand the word “juice” to describe meat drippings.
Juice is from a fruit! When I see juice to describe meat drippings, all I can think of is someone squeezing a big steak and squeezing all the “juice” out.
Anyway, commit message is on point. Add a small pinch of flour to thicken the “juice” and you’ll have gravy.
From Middle English jus, juis, from Old French jus, jous, from Latin jūs (“broth, soup, sauce”), from Proto-Indo-European *yúHs, from *yewH- (“to mix (of meal preparation)”).
Sounds like the right word to me.
You sound like one of those people who take issue with non-dairy milks being called milks too.
What would you prefer it be called? It’s not blood, despite common misconceptions.
Meat-tea
