What do you do with the fat that you skim off your stocks? - Page 2

[Koalamom]

Originally Posted by TwilightJoy

Mine goes right into the trash.

[TwilightJoy]

Originally Posted by Llyra

Really? Why? You could send it over here. I can't imagine throwing good fats into the trash.

Sorry!

At least I'm making stock with the bones instead of throwing those away as well!

[Koalamom]

Originally Posted by TwilightJoy

Sorry!

At least I'm making stock with the bones instead of throwing those away as well!

yes, yes. Sorry to give you a hard time. Plus it is not everyday that I get to use the fainting smiley.

very good for making broth. It can't stand it myself and make a ton at once and freeze just cause I don't want to do it often.

[babydanielsmom]

You know when I read the title to this thread I thought it said ...What do you do with that fat you skim off your socks !!! Must be the preggo brain.

[JMJ]

Thanks for the ideas. Don't feel too bad, TwilightJoy. That's what I've done, too so far. I'm just looking for some more ideas on what to do with it to keep from wasting one more thing. Feel free to post as well if you have any fat that you skim off your socks that you have a use for.

[swood]

I don't keep the fat from stocks either. I don't skim it until I use the jar b/c I've read so many times that the fat keeps the stock fresh. But I have a lot of other cooking fats: lard, ghee, reserved tallow from cooking ground beef, butter, coconut oil... the fat from the stock pot seems to be the least desireable of these to me... Plus I sort of wonder how good the fat is after boiling for so many hours? i know any meat in there certainly tastes awfully bitter.

[JMJ]

The taste is my concern too. It just doesn't look as appealing as my coconut oil or ghee, but if it's good, I could throw it in the mix. For those mammas out there who use the fat in cooking, do you have any comments on the taste?

[serenbat]

do you have any comments on the taste?

makes it WONDERFUL!!!!!!!!!

[mbravebird]

Originally Posted by JMJ

The taste is my concern too. It just doesn't look as appealing as my coconut oil or ghee, but if it's good, I could throw it in the mix. For those mammas out there who use the fat in cooking, do you have any comments on the taste?

Hey, are you beatin' up on my schmaltz???

Chicken fat contains a particular kind of monounsaturated fat that's antimicrobial and really good at building immunity. That's why chicken soup is thought of as so good for you -- but you can bet it had the fat. I think it tastes great! Maybe if you at just the fat by itself it wouldn't taste so good, but that's the case with lots of fats.

Just this afternoon I was chasing the chicken fat from the drippings of my roasted veggies. Mmm, mmm good.

[bagare]

I love the flavor of chicken fat, beef fat and pork (lard)/bacon fat!

Chicken fat and beef fat I use for sauteing veggies in or in rice with the broth. Pork/bacon fat, I use to fry eggs and potatoes in. Soooo good! As well as onions!

I have also used skimmed chicken fat in homemade treats for my dogs--they go nuts for them.

I tend to store my fats in the fridge or for longer storage, I freeze the fat in thin layers on a lined rimmed cookie sheet and break it up like brittle and keep in a container. Then I just grab a small bit and away I go!

[JMJ]

Hmm... I'll have to give it a try. I've got a fresh batch of broth in my fridge with a nice layer of fat forming on top. I'm still deciding if I should skim and use the fat for something or try stirring it back in. I guess I'll get the chance to try both soon enough since I've got 2 more chickens in the oven roasting. That's interesting about the immune booster in the fat, mbravebird. We can use all the help we can get right now. DD and I have a cold, and I'm afraid she's got another ear infection...

[mbravebird]

It just occurred to me that maybe you're not adding salt? I don't know how broth tastes without fat, but when I drink it mugs of it with the fat I always have to add salt or else it tastes...well, fatty.