I was cooking down the last cup of it, skimmed off the top of the broth from boiling a roast turkey carcass. It was popping a lot, so I sliced up a red potato in it, turned up the heat, and fried them (that stopped 99% of the popping and splattering) Blotted the taters on a couple of paper towels and lightly salted them Damn that was good! Probably not much greasier than french fries, but I still probably shouldn't do that very often.