Pour
fat out of skillet, leaving and darkened bits on bottom of pan.
Dump bacon
fat out of skillet but leave about a tablespoon in it.
Not exact matches
At this point, drain
out most
of the
fat, leaving a tablespoon or two in the
skillet.
Add the onion to the
skillet with the bacon
fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if leaving the bacon
out of the salad, cook your red onion in a couple
of tablespoons
of olive oil instead).
Add 1 teaspoon
of the reserved bacon
fat (or canola oil if you're
out of bacon
fat) to the
skillet and return to high heat.
Remove the bacon pieces once the
fat is rendered, and in the name
of all that is good and right, do NOT pour
out the grease and clean the
skillet!
Pour reserved
fat and any
fat still in
skillet (don't forget to scrape
out the crispy bits stuck to the bottom
of the pan) over carrots, season with salt and pepper, and toss to coat.
Once the liver came
out, she threw a bit more bacon
fat (or butter) in the
skillet, stirred in a bit
of flour (to make a roux), added a bit
of milk and cooked to thicken.