chicken fat?

[witchygrrl]

I roasted a chicken the other night, and while we ravage the carcass, I was wondering how much more fat I could get out of it. I collected the drippings and put them in a glass jar. What else can I do to get the rest?

Also, anyone cook with chicken fat/schmaltz? We don't do lard here because my Dh has pork aversions.

[Llyra]

If you boil the carcass for stock, and then cool the stock in the fridge, you can skim quite a bit of fat off the cooled stock. I store it in a little container in the fridge and use it for all kinds of things. I used it today, for example, to make a chicken-and-veggies stir fry. I have also fried eggs in chicken fat, and I add some to the cooking water when making rice. And a zillion other things, too.

[cristeen]

If he has a pork aversion, and you're looking for a fat source, I'd say see about getting you come duck.

I cooked up a dozen duck legs this week and wound up with almost a quart of fat. I can also buy just straight unrendered fat (trimmings) if I wanted more.

[witchygrrl]

I've been considering duck, but I've been daunted by it! I'll get over that soon enough though.

In the meantime, I'll definitely boil the carcass.

[Faliciagayle]

chopped liver is a very traditional way to use schmaltz

[isaoma]

I was talking to someone about not knowing what to do with the single liver & other internal organs I get with my whole chicken. He suggested I save the chicken fat so that I can make confit of chicken liver - great with a salad. Okay, so it is a little work for a single liver and not enough to share perhaps but it sounds so delish!

This recipe uses duck fat (which I would use if I had it), but chicken fat would work too:

http://www.weareneverfull.com/shiver...de-de-gesiers/

[philomom]

I use it for turkey or bison that is so low in fat that it sticks to the pan badly unless you add a bit of fat during the cooking process.