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?
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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.
Merrill is a co-founder of Food52.
There's a whole app dedicated to schmaltz (chicken fat)! Check this out for some inspiration: http://ruhlman.com/2013...
HalfPint is a trusted home cook.
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.
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!
Trena is a trusted source on general cooking.
amysarah is a trusted home cook.
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.
Sam is a trusted home cook.
Don't forget using it for matzo balls for soup!
If you need a little extra umph to get into a tight dress ... ;) And chopped liver, of course.
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