Hello, when I bake a chicken or a roast for the family I usually pour white or red wine in the pan. The meat has been seasoned. Then, after the meat is cooked, I strain the pan juices and put the juice in the fridge. After it sets for a while, I scrap the fat off that has risen to the top and freeze it. I was thinking about adding maybe a 1/4 teaspoon to the Unjury soup or broth for seasoning. What do you all think or have you tried this? This would be after surgery. Thank you all in advance
