The broth makes the dish. Whenever I roast a chicken or turkey I strain the dripping and skim the fat off the top,then I pour it into ice cube trays and freeze. That way I can add a cube or more to dishes for extra flavor. Also try a method called velveting your chicken. You take cut up pieces of chicken and sprinkle baking soda on them and let sit for 30 min. Wash the soda off and dry chicken. Heat 2 inches canola oil over low heat to luke warm. Place chicken in oil you don't want it to cook or sizzle. Remove and drain on paper towel. Makes chicken feel soft and moist in your mouth.