Democratic Underground Latest Greatest Lobby Journals Search Options Help Login
Google

So, what do you do with rendered chicken fat?

Printer-friendly format Printer-friendly format
Printer-friendly format Email this thread to a friend
Printer-friendly format Bookmark this thread
This topic is archived.
Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU
 
eridani Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 03:23 AM
Original message
So, what do you do with rendered chicken fat?
Before retirement, I bought canned stocks and just the parts of the chicken I wanted to use for a meal. This week I bought a whole chicken and made some stock and cooked all the parts that weren't breast from a whole chicken. (Fried up the breasts and served them with green beens/almonds.) Lots of stock and cooked chicken meat--I'll freeze some and use the rest to make tortilla soup. And there's a whole lot of solidified chicken fat that I removed after chilling.

Thought I might try to make pate from the liver and etcceteras stuffed in the cavity, using some of the fat instead of butter. But there is way more fat than I can use for that. Do you just throw it away, or is there something else useful to do with it?
Printer Friendly | Permalink |  | Top
bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 04:57 AM
Response to Original message
1. I put it on the dog's dogfood.
They go apeshit.
Printer Friendly | Permalink |  | Top
 
Dora Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 09:49 AM
Response to Original message
2. I used it for risotto once. Amazing.
I also use it to saute the onion/celery/carrots for soups.
Printer Friendly | Permalink |  | Top
 
TreasonousBastard Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 10:38 AM
Response to Original message
3. You have "schmaltz" which is highly...
favored in Eastern European kosher cooking as an alternative to butter or lard, but isn't all that good for you. Highly saturated and calorific while not really tasting all that good anyway, it's better tossed or left out for the birds. Having said that, give it a shot for some stir fry on occasion-- it might do for frying what chicken stock does for simmering.

(I have had sandwiches in kosher delis where schmaltz was used instead of butter or mayonnaise and they didn't quite make me gag, but I won't do that again.)

Printer Friendly | Permalink |  | Top
 
Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 11:11 AM
Response to Reply #3
5. Using it half and half with an unsaturated oil
takes some of the curse off it and it does add a little depth of flavor to stir fries, fried potatoes, and other stuff.

However, I'd much rather have rendered duck fat than schmaltz any day.

The cats liked it back when I ate meat and used to get it once in a while.
Printer Friendly | Permalink |  | Top
 
TreasonousBastard Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 12:21 PM
Response to Reply #5
7. Yeah! Duck and goose fat...
are part of that healthy heart French diet. Taste good, too.

Don't have time to goggle it up right now, but I had heard years ago that the waterbird fat is chemically similar to olive oil and has many of the same benefits. Since their fat is meant for insulation and flotation, rather than chicken fat which is, well, just flab, it makes sense that the composition would be much different.



Printer Friendly | Permalink |  | Top
 
catnhatnh Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Oct-31-08 04:23 PM
Response to Reply #3
11. The schmaltz is the best part....
...the trick is to remove most (not all) of the clear fat. Adding schmaltz to a standard boiled chicken stock is like adding a turbocharger to a V-8 engine...yep, souped up to a new level. After defatting the small remaining amount of fat is similar to the "golden egg" in Mrs. Grass's soup...it leaves small globules of flavor on the surface. I haven't yet tried adding it to dumplings in place of shortening, but I hope to soon.
Printer Friendly | Permalink |  | Top
 
TreasonousBastard Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-01-08 02:55 AM
Response to Reply #11
12. Well, I'm not about to argue about taste, and if you like it...
that's great. A lot of people do.

It's just not very appealing to me.

(And I already have more than enough ways to get my calories from fat.)



Printer Friendly | Permalink |  | Top
 
catnhatnh Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-01-08 09:06 AM
Response to Reply #12
13. I wish I could find any fat I didn't love N/T
Printer Friendly | Permalink |  | Top
 
hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 11:07 AM
Response to Original message
4. Dogfood. n/t
Printer Friendly | Permalink |  | Top
 
The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 11:33 AM
Response to Original message
6. I was actually going to check with Whole Foods to buy some
I've been craving chopped liver and thought I'd make it at Thanksgiving. It takes a big glob of the Schmaltz to make it authentic. I don't have the time to make it myself. You're lucky. You can use that chicken fat just like you would Olive Oil. It's great for pan frying.

The chopped liver however is IMO the most glorious way to use it up.
Printer Friendly | Permalink |  | Top
 
Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 10:59 PM
Response to Reply #6
9. Chopped liver isn't the same without schmaltz.
I don't eat organ meats much these days but if I were to eat chopped liver, I'd expect a good dollop of schmaltz in it.
:9
Printer Friendly | Permalink |  | Top
 
eridani Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Oct-31-08 03:12 AM
Response to Reply #6
10. Yes, I looked up some Jewish traitional cooking
Apparently you can use it for matzoh balls as well.
Printer Friendly | Permalink |  | Top
 
noamnety Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-30-08 02:16 PM
Response to Original message
8. With beef fat
you can mix it with birdseed and use it in a suet feeder. I would imagine the chicken fat would be the same.
Printer Friendly | Permalink |  | Top
 
DU AdBot (1000+ posts) Click to send private message to this author Click to view 
this author's profile Click to add 
this author to your buddy list Click to add 
this author to your Ignore list Fri Apr 18th 2014, 06:52 AM
Response to Original message
Advertisements [?]
 Top

Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU

Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators


Important Notices: By participating on this discussion board, visitors agree to abide by the rules outlined on our Rules page. Messages posted on the Democratic Underground Discussion Forums are the opinions of the individuals who post them, and do not necessarily represent the opinions of Democratic Underground, LLC.

Home  |  Discussion Forums  |  Journals |  Store  |  Donate

About DU  |  Contact Us  |  Privacy Policy

Got a message for Democratic Underground? Click here to send us a message.

© 2001 - 2011 Democratic Underground, LLC