Our NYC Holiday Market opens today at noon! Come and see us »
🔕 🔔
Loading…

My Basket ()

All questions

Any suggestions for using chicken fat?

I roasted a chicken yesterday and made soup from the carcass today. I just skimmed off the fat and I have a good cup or so of quite good looking yellow chicken fat. Should I toss it or would it be good for anything? Would it freeze?

asked by Leah H almost 3 years ago
8 answers 627 views
1565f479 4f6b 4904 9d5b 69a558c4c4ce  img 3032
added almost 3 years ago

Excellent for potatoes - roasted and latkes especially. I have successfully frozen it in an ice cube tray. You can use it any place you might use butter or oil - except baking of course.

Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 3 years ago

There's a whole app dedicated to schmaltz (chicken fat)! Check this out for some inspiration: http://ruhlman.com/2013...

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added almost 3 years ago

Don't throw it out! Rendered chicken fat is so good, it has it's own name (Yiddish?): schmaltz.

Anyhoo, how to use? Anywhere you would use butter or oil. Like:
- roast with potatoes
- saute with vegetables. Edamame stirfried with schmaltz = yummy goodness
- pates and mousses
- spread on bread like butter (haven't tried but my European friends swoon about it)
- roux for sauces and gravies
- pie crust for savory pies (a friend did this, very tasty)

Yes, you can freeze it for about 1-2 months or longer.

F74bfab6 8a37 412c a1fb bf18f7dec15f  mainely eating icon
added almost 3 years ago

Fabulous!!! I've been a secret Food 52 fan for ages (have both books - love!) - thanks for the answers! I'm going to bag it up now :) Thank you!

68de587a 1415 4682 863f 6f7a5c5c1744  dsc 0013
Trena Heinrich

Trena is a trusted source on general cooking.

added almost 3 years ago

matzo balls...

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 3 years ago

All of the above, plus it's very good as the fat for a grain dish - for instance, in a rice pilaff. You can do half chicken fat, half butter or oil too. Or for something really delicious, use it to toast farfel (egg 'barley' - actually tiny rough noodle nubbins) along with sauteed onions and mushrooms, before cooking it all up in broth. The fat is possibly the best 'part' of the chicken.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 3 years ago

Don't forget using it for matzo balls for soup!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

If you need a little extra umph to get into a tight dress ... ;) And chopped liver, of course.