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 over 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8 answers 1929 views
aobenour
added over 4 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

HalfPint
HalfPint

HalfPint is a trusted home cook.

added over 4 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Leah H
added over 4 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Trena Heinrich
Trena Heinrich

Trena is a trusted source on general cooking.

added over 4 years ago

matzo balls...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

amysarah
amysarah

amysarah is a trusted home cook.

added over 4 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Sam1148
Sam1148

Sam is a trusted home cook.

added over 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

barb48
added over 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

The $1.89 Lunch Our Editor-in-Chief Swears By

Chickpeas to the Rescue

Curried Chickpea Sandwich

You can count the ingredients on one hand.

Simplest Homemade Doughnuts

Meatballs lend comfort on one family's journey from Mexico.

My Family Recipe: Mexican Meatballs

What's New in the Neighborhood

From weeknight favorites to regional classics.

12 Essential Italian Cookbooks