All questions

Any reason not to combine fats to fry potato?

I am making chicken thighs and am planning on using the rendered fat to fry potatoes to go with them. The chicken fat is not quite enough and I have leftover bacon fat. Is there any reason I shouldn't combine them? (I get that the flavors with mix).

asked by Diana about 3 years ago

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

No need to email me as additional answers are added to this question.
3 answers 658 views
Cav
Cav
added about 3 years ago

It probably won't destroy the universe. I say go for it!

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

No need to email me as additional answers are added to this question.
QueenSashy
QueenSashy

QueenSashy is a trusted home cook.

added about 3 years ago

The answer is not so straightforward. Chicken fat has the smoking point of 375F. Lard is 370F. So as long as you are frying below that temperature you should be OK. A lot of french fry recipes recommend double frying first at low and then at higher temperature (often 375). If you are planning on getting the fat to high temperatures, I would recommend using an oil with higher smoking point, and keeping the chicken fat for something else.

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

No need to email me as additional answers are added to this question.
ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

I like to fry potatoes in duck fat. so I'd say go for it!

Answer image

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

No need to email me as additional answers are added to this question.
Recommended by Food52