Don't waste chicken fat - turn it into butter
 

https://www.theguardian.com/food/20...g-butter-recipe

I bet our great-great-grandmothers would be aghast to see that newspapers have to tell us this. :daze:

Interesting idea; I never would have thought of making "chicken butter". Heh. The chicken fat I've rendered tends to be soft enough that even out of the fridge, it's about as spreadable as softened butter. But I bet this would be really nice on one of my LC tea biscuits that I make in winter to go with soup.

I love chicken fat. Every time I make broth, I peel the fat off the top of the chilled broth and 'render' it: heat it up in a sauce pan to simmer off the remaining water, cool, pour through a stainless steel coffee filter into a small container. I wouldn't be confident that it lasts "indefinitely", but that's not an issue for me because it gets used within a week.

Free range is key. TOTALLY different fat than commercial birds. OMG good.

Back in the day when I still made wheat flour pastry I found that the best fat for pastry was about half butter (for flavor) and half "something else" (for flakiness). My mother, who learned to cook in the 40s & 50s, used margarine or Crisco. I did too initially, but then went to lard (much better!). For awhile, when I didn't have access to good pork fat for lard, I even experimented with chicken fat. It worked quite well, but, while the chicken taste was not overwhelming, I did find that it was best to use this pastry for savory pies. Chicken fat is also a great cooking fat. And, anything said about chicken fat, goes double for duck fat <yum>

schmaltz and gribenes will keep your heart happy

I'll see you on duck fat and raise you on goose fat <double yum> :)

It has been so long since I roasted a goose that I had forgotten, but, of course, you are quite correct :yum: :yum:

I've only had goose a couple of times and I loved it!
Duck I've had many times since it's easier to buy and I found one store that actually has it fresh so I can see what is there, verses the frozen one I bought once that was a complete waste of time because it was just emaciated. So when I want a nice fresh one I go to that store.

I love the golden chicken fat and that's what makes my soup so good!

What else to you ladies use your fats for? I would love some creative ideas if I save some.

:D

Luckily for me, I don't need to roast a goose as it's readily available, along with duck fat, to buy fresh in my local supermarket.



I use goose fat for this:

https://forum.lowcarber.org/showthread.php?t=483449

I also used goose fat earlier this week to fry my eggs and bacon. It was amazing :yum:

Good idea using the fat to cook eggs and bacon, and why not, fat is fat and why not use it with all of it's flavor.

I really like your broccoli recipe because it would add just what I like, flavor.
Sometimes in restaurants they want to serve broccoli steamed on a plate with no fat whatsoever and how boring is that I always think, so I really avoid it when out to eat because of that. What I really want to tell them to do is to take it back to the kitchen, cover it with Hot melted "real" butter and try again... I've tried asking for butter at the table and it always comes out cold and by then the half-cooked broccoli is getting cold too, so no chance of melting the butter.

So, that's a perfect use for chicken or goose fat, on the broccoli!

This subject reminded me that, ages ago, I bookmarked a site devoted to goose fat. I haven't looked at it in years, but now that I have found it again perhaps I ought to :-)

http://www.goosefat.co.uk/page/home

Excellent web-site Verbena.
Thank you!

Great site :thup:

Hmm, I've never had goose fat, but my local Fresh Market grocery store does sell duck fat and I love it! :D

Beyond me why I'd want to do this when the forest around my house is full of perfectly good grubs.