My step-father coats roast potatoes in it, you might use it for chicken, whatever you do, it not only browns the food in question, it adds flavour and depth.
Traditionally it's used to make gravy. My grandmother mixes browning with meat juices, cornflour, and a little water, and we enjoy the most delicious gravy at meal times.
Known for adding a rich colour to soups and gravies, cooked meats, cakes and icings, and home-brewed beers.
For the perfect gravy, simply add about 6 drops of browning to every ½ pint of thickened seasoned stock.
Brush lightly over meat to be cooked in the oven, or somewhat strangely (but deliciously), lightly coat your roast potatoes with some, and they'll be the best you've had.
Whilst I've only ever enjoyed the flavour of Browning in a meal, many people use it to make beer. If you're adventurous in the kitchen, consider yourself somewhat of a mixologist, or you're just a bit curious, add 1 tsp – 1 tblsp to every 3 gallons of beer at the boiling stage, and you'll have a barrel of the good stuff.