Chicken Fat

So I have been making broth from my chicken bones and skin and have accumulated a good amount of chicken fat. Decided to render down the fat to remove water and any other contaminates. After I finished I fried a corn tortilla in it...YUM. I slight chicken taste which is fine by me.

Don't throw away your chicken fat!! Try it, I think you will find a new love for something that is normally wasted.

If you pour it, boiling hot, into jars and seal it, it will keep forever. I use half-pints and 12 oz. jars for this. I don't process it, just seal it. Chicken fat is very desireable for cooking, especially fried potatoes.

I've read that clean chicken fat, mixed 50:50 with beeswax, makes excellent cast bullet lube.

Huh... tend to make a couple gallons of stock a month, and always have quite a bit of fat on top that I just throw out. I never really thought to keep it. Would you render it just like pork fat? (I've not done that, but there's plenty of tutorials out there)

Yes its rendered the same way. If using for frying keep the temp under 375 or it will burn...350 is what I generally fry at so I'm ok. Frying in chicken fat embarks a slight chicken flavor...I mean slight but it tastes really good.

I don't understand why anyone would throw it out. The fat is where the flavor is. I don't even skim it off. I can my stock/broth with a nice layer of fat at the top. If I ever had extra chicken fat, I'd save it for frying potatoes or flavoring other foods. I use it (along with lard) for making pie crusts to top my chicken pot pies or roasting veggies in the oven.

Throw it out!!??!! KITCHEN BLASPHEMY! Julia Child wept.

Many people do throw it out...I did until I became more informed!

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