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Uses for Chicken Fat

11 years ago

I made stock from several bone-in chicken breast halves with mirepoix, garlic, parsley, peppercorns, thyme, bay leaf, and some previously made thin chicken broth. After I strained it, discarded the bones, skin, and used up veggies then shredded out the meat I refrigerated the thick stock to let the fat rise and harden on top. It made lovely quarts for the freezer and baggies of portioned chicken pieces to add later but now I have about 3/4 cup of the skimmed chicken fat. Is there a use for this, since I don't want it in my soups?
Nancy

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Comments (9)

grainlady_ks
11 years ago
Schmaltz (chicken fat) is good for frying (potatoes, meat), greasing a baking dish, or adding to vegetables for a little chicken flavoring.

BTW - I would suggest any other part of the chicken for stock than breast meat. You will get a lot more flavor from backs/wings/thighs.

-Grainlady
User
11 years ago
suet for birds?
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Carol heres one for you if you like italian sauces I make up a big batch of this tomato sauce and freeze it in serving sized containers. You can use any vegetables that you have on hand 1 large onion clove garlic crushed stick of celery small green capsicum small red capsicum mushrooms carrot, brocoli large tin crushed tomatoes couple of spoons of tomato paste bottle or tin of tomatoe puree chicken stock cube herbs fresh or dry It doesn't matter if you chop them up fine or chunky, its up to you and what you prefer Start with the onion and garlic in a big pan with no oil, sweat them, just stir it till onion is clear then add the other vegetables till combined and stir to stop them sticking Add the crumbled stock cube tomatoes and tomato paste and puree and allow to simmer with lid on pan for an hour or so. Take lid of pan and continue to simmer until sauce thickens stirring occasionally. When done you cook up some pasta 10 minutes only drain put it in the base of a deep baking pan. Put leftover chicken on top then the sauce on top and bake in mod oven for 15 minutes. No fat at all except whats in the chicken! Also grated low fat cheese sprinkled on top before baking if desired and you can use this with veal and other left overs or just use the sauce on its own for a vegi meal.
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User
11 years ago
It makes a great risotto frying fat, and can be used for hash browns, or if you are frying onions for something.
nancyofnc
Original Author
11 years ago
Grainlady - I agree but I had family coming unexpectedly and the market was sold out of chicken parts since it was the day after Christmas but there was some rib/back meat on them not the decorator style breasts. The store didn't have wings or drumsticks or other parts let alone a whole chicken to buy. That's why I added the broth I had made with whole chickens, for that meaty flavor. They still had tons of turkey but that wouldn't make good noodle soup, IMO, because it usually tastes flat.

I didn't know that schmaltz was chicken fat!! It does taste good so I'll use it for latke and make some risotto neither of which I've made in ages! Thanks lazygardens.
Nancy
kitchendetective
11 years ago
A cookbook devoted to resurrecting its use is linked below.

Here is a link that might be useful: Schmaltz
rachelellen
11 years ago
Chicken fat...schmaltz....is like any oil/fat. They all have their uses. You just gotta play around with it. You can heat chicken fat to a higher temp that butter or veg oil without it smoking, (assuming you're using pure, rendered, strained chicken fat, without bits and pieces left from soup or something,) so it works quite well for searing things, or high-heat sautes.

It does have a distinct flavor, of course, so you have to take that into account.
alex9179
11 years ago
I think I'm going to fry an egg in some, today. I saved it from stock making, as well, but have yet to use it. What a great base for pan sauce after sautÃÂ©ing some chicken for dinner!
carolb_w_fl_coastal_9/10
11 years ago
I've used it to make some delicious biscuits - simply replaced the butter/shortening in the recipe.
Cloud Swift
11 years ago
I like to use it for the fat for a sauce where the liquid is chicken broth. It gives depth to the chicken flavor - such as the pan sauce that alex mentioned. Also for the fat when doing a stir fry or curry with chicken.

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