I'm pan-frying chicken in Crisco. Is it ok to save/reuse the shortening for frying chicken next time? If so, what's the best way to do it?

If the shortening can be saved for reuse, how long would it keep?

  • Posted by: Louisa
  • October 22, 2011
  • 16077 views
  • 5 Comments

5 Comments

Review our Code of Conduct
Don't send me emails about new comments
wssmom
wssmom October 22, 2011

Pan frying or deep frying? if you have deep fried the chicken, strain the fat through a paper-towel lined mesh strainer to remove all the little particles, etc. I would then refrigerate it. It can be used again.

Review our Code of Conduct
Don't send me emails about new comments
Louisa
Louisa October 22, 2011

I pan fry chicken about 2-3 times a year. I know reusing is a better option, but I haven't done this before. So, strain and refrigerate? And will it be fine if I don't use for 6 months?

Review our Code of Conduct
Don't send me emails about new comments
wssmom
wssmom October 22, 2011

I don't think anything keeps in the fridge for six months, not even the baking soda!! No, I would reuse it within a month.

Review our Code of Conduct
Don't send me emails about new comments
SKK
SKK October 22, 2011

I totally agree with wssmom. Here is a site I always checked on because my Dad always argued he could save his cooking oil and I was worried about health issues. Dad surely could save his cooking oil when he lived on his farm, but not so much now. http://extension.psu.edu/food-safety/food-preservation/faq/questions-and-answers-about-re-using-frying-oil

Review our Code of Conduct
Don't send me emails about new comments
Louisa
Louisa October 23, 2011

Thanks for the answers. I guess I will not be saving it because it's too long between frying times.
Thanks also for the county extension website which I will check out.

Review our Code of Conduct
Don't send me emails about new comments
Showing 5 out of 5 Comments Back to top
Recommended by Food52