chicken fat

what are some good uses for rendered chicken fat? I usually add them to roast potatoes and it makes them crispier

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  1. 4 weeks ago
    Anonymous

    >good uses for rendered chicken fat
    none. throw it out.
    >add them to roast potatoes and it makes them crispier
    duck fat is so much better at this it's not even funny.

    • 4 weeks ago
      Anonymous

      >what are some good uses for rendered chicken fat?
      It will make almost any savory dish which requires fat/oil taste better because it is the best tasting cooking fat.

      fpwp

  2. 4 weeks ago
    Anonymous

    maybe add it to chicken breasts so that they wouldn't be so dry

    t. gang chicken thigh

  3. 4 weeks ago
    Anonymous

    [...]

    What's it like being an inbred poorgay? Chicken fat is poverty shit for people who think McDonalds is fancy eatin'.

    • 4 weeks ago
      Anonymous

      man sometimes i feel bad about my life but at least i'm not as braindead as you are

      • 4 weeks ago
        Anonymous

        What if you are and happen to know better on this one point alone?

    • 4 weeks ago
      Anonymous

      lower middle class (at best) hands typed this post

  4. 4 weeks ago
    Anonymous

    this shit is the fat used to make a roux, bundled with some stock for a chicken gravy
    i did this not an hour ago, still cumming myself over the taste

  5. 4 weeks ago
    Anonymous

    [...]

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  6. 4 weeks ago
    Anonymous

    [...]

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  7. 4 weeks ago
    Anonymous
  8. 4 weeks ago
    Anonymous

    Fried potatoes
    Make sure they end up floppy and soaked

  9. 4 weeks ago
    Anonymous

    Cook some rice with chicken stock instead of water and add some fat to it

  10. 4 weeks ago
    Anonymous

    You can turn any fat into a mayo.
    1 egg yolk, 1tbps mustard, a few drops of vinegar of choice or lemon juice.
    immersion blend till mixed.
    warm up fat of choice till its a liquid
    poor in a bit of the fat then blend till mixed. Do it slowly, don't rush
    taste for salt and season it if you like
    blend in the egg white at the end to help it not firm up

    I made lard mayo last week. If you put in too much vinegar it ends up tasting like buttermilk mayo, which actually wasn't bad for ranch dressing.

    • 4 weeks ago
      Anonymous

      I never thought of making mayo with solid fats, is it stable even if it's cooled?

      • 4 weeks ago
        Anonymous

        That's what the egg white at the end is for. without it, it would become a brick.
        idk how long it keeps in the fridge though, I tend to use it before then

        • 4 weeks ago
          Anonymous

          Bretty interesting, I'll try it out.

  11. 4 weeks ago
    Anonymous

    It's called Schmaltz and you can make all kinds of israeli shit with it, they love that stuff

  12. 4 weeks ago
    Anonymous

    Freeze it in an ice tray and then you can use it to make gravy when you feel like gravy.

  13. 4 weeks ago
    Anonymous

    biscuits

  14. 4 weeks ago
    Anonymous

    green onion and ginger sauce

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