The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Chris_ on April 04, 2013, 11:17:37 AM
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I go through a lot of chicken (mostly thighs since they're cheap) and wind up with a few tablespoons of fat after every batch. I've been saving it in the refrigerator and have collected about half a pound of the stuff (one 8-oz plastic cup). This stuff is tasty. I used it for pan-frying some pork chops this week and they came out great.
Does anyone else use this stuff?
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I go through a lot of chicken (mostly thighs since they're cheap) and wind up with a few tablespoons of fat after every batch. I've been saving it in the refrigerator and have collected about half a pound of the stuff (one 8-oz plastic cup). This stuff is tasty. I used it for pan-frying some pork chops this week and they came out great.
Does anyone else use this stuff?
Chicken fat? Nope. Bacon Fat? Hell Yeah!
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c
I go through a lot of chicken (mostly thighs since they're cheap) and wind up with a few tablespoons of fat after every batch. I've been saving it in the refrigerator and have collected about half a pound of the stuff (one 8-oz plastic cup). This stuff is tasty. I used it for pan-frying some pork chops this week and they came out great.
Does anyone else use this stuff?
Fat is where the flavor is. :-) You could also put a dollop in your soups, gravies, rice, sauces etc. to add flavor.
But, if I were collecting chicken fat, I would keep it in the freezer. Fat goes rancid after awhile.
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I go through a lot of chicken (mostly thighs since they're cheap) and wind up with a few tablespoons of fat after every batch. I've been saving it in the refrigerator and have collected about half a pound of the stuff (one 8-oz plastic cup). This stuff is tasty. I used it for pan-frying some pork chops this week and they came out great.
Does anyone else use this stuff?
I use it in the same meal, but don't save it.
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Chicken fat? Nope. Bacon Fat? Hell Yeah!
(http://i1299.photobucket.com/albums/ag72/conscave/bacon-dog_zps606a7ea9.png)
Put a dab behind each ear, and I'll follow you anywhere!
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I use it in the same meal, but don't save it.
Yep, same here.
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I don't save chicken fat, but solidified goose fat makes a fine spread on bread. It was a treat at Christmas time when I was a kid.
Wife doesn't like goose and I don't care for duck, so we have a lot of chicken legs and thighs.
BTW, here's a creative use for chicken bones (http://www.amazon.com/Make-Your-Dinosaur-Chicken-Bones/dp/0060952261).
If you have the patience to build a flying balsa and tissue model airplane, you can build an Apatosaurus louisae.
I built one a dozen years ago and even as a solo project, it was a lot of fun. BTW, the book has recipes for the meat from the three or four whole chickens you'd need. And then there's all that chicken broth from cooking the chicken down. Nothing goes to waste.
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I started saving it because dumping it down the drain wasn't really an option and I didn't want to throw it in the trash. It's amazing how fast that stuff adds up.
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I would use chicken fat in my dog's meals; she loved it
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The dogs here are fat enough. :-)
I think I'm going to use it for frying up some brussel sprout hash.
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Yuck! Chicken fat is gross. Now save your pork fat and then fry chicken! Thats the good stuff.
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Chicken fat? Nope. Bacon Fat? Hell Yeah!
Yep, this is a requirement for good southern cooking. Mmmmm - bacon.