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  #1   ^
Old Sat, Jul-27-19, 00:13
Demi's Avatar
Demi Demi is offline
Posts: 22,459
 
Plan: LCHF/IF
Stats: 217/182/160 Female 5'10"
BF:
Progress: 61%
Location: UK
Default Don't waste chicken fat - turn it into butter

Quote:
Don't waste chicken fat - turn it into butter

Roast chicken drippings are a superb stock, but can also be whipped up into a super-savoury butter

Forget bacon: chicken fat is enough to make any plant-based eater quiver and consider returning to omnivorous ways. The smell of a chicken roasting is homely and tantalising, and, like all meats, most of the flavour comes straight from the fat.

Fat is a substance that we have come to detest: itís seen as a route to obesity, as calorific, or just as that goo at the bottom of a roasting pan thatís so hard to clean off. The truth is, we need some fat in our diet, and itís satiating, too; it also helps our body absorb vitamins A, D and E, and is a source of brain-boosting omega-3 and 6 fatty acids (which we also get from hemp oil, oily fish and pasture-reared animals).

So next time you make roast chicken, treasure the flavourful fat that runs off the bird while itís cooking. It keeps indefinitely and can be used to replace butter or oil in all kinds of savoury dishes. Or go a step further and whip it into an intense and satisfying umami-rich flavour bomb.

Whipped chicken fat

1 chicken carcass, free-range and organic, if possible
1 bay leaf
60g butter, at room temperature
30ml full-fat cream or milk

Heat the oven to 190C (170C fan)/375F/gas 5. Put the chicken carcass in a roasting tray with a bay leaf underneath. Season with salt and put in the oven.

Roast for 45 minutes. Remove and leave to cool a little, lift the chicken frame to one side (save it for stock or soup), then carefully pour the fat from the roasting tray into a bowl through a fine-mesh sieve, cheesecloth or clean tea towel. Leave to cool to room temperature, then add the butter and the cream or milk. Blend with a whisk on a low speed until it forms soft peaks, then store in the fridge for up to two months.



https://www.theguardian.com/food/20...g-butter-recipe
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  #2   ^
Old Sat, Jul-27-19, 02:24
Kristine's Avatar
Kristine Kristine is offline
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Posts: 20,273
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
Default

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

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.
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  #3   ^
Old Sat, Jul-27-19, 16:00
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Posts: 11,964
 
Plan: atkins
Stats: 255/214/153 Female 5'8"
BF:
Progress: 40%
Location: Massachusetts
Default

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