What do you do with fat in the roasting tin left over from roast chicken?

[MirandaGoshawk]

In winter I would use it in a pie or to make a soup. But I'm not making them atm & I use veg oil for frying. It seems a shame to chuck it out or just use it to liven up the dog's meals so wwyd?

[SunnySomer]

I use the actual juices for stock and gravy, but the fat just gets binned.

[ItMustBeBedtimeSurely]

Freeze it, and use it for the potatoes next time I'm making a roast. No need to defrost, just pop the fat out of its plastic put into a hot roasting tin and melt.

Makes delicious potatoes.

[AdventureBe]

My Dad once used it to fry the fishfingers for our tea. Don't do that

[OhYouBadBadKitten]

It doesnt work for making dumplings to go in chicken soup either!

[IKeepChangingMyName]

I use the fat for stock.

[AdventureBe]

I make stock out of the bones, but skim off the fat. Why do you add extra fat to stock IKeepChanging, or soup OP ?

[TheCountessofFitzdotterel]

Dripping! It's heaven. I pour it off into a little bowl which I put in the fridge and have on toast instead of butter, sometimes with a dash of Marmite on top.

I do this with all different fats though I do not do as dh's grandad did and put them all into the same bowl, just pouring the new fat on top of the old.

[MirandaGoshawk]

Thanks all.

Adventure I meant the dark brown stuff technical rather than the actual fat. I'm veggie so I don't know about these things but I made roast chicken for DH & DS yesterday. I'll pour it off & freeze it & use for roast potatoes as per ItMustBe's suggestion.

I'll suggest dripping on toast to DH. Now you mention it I had bread & dripping as a child but I'm not sure DH ever did! much too MC

[DameDiazepamTheDramaQueen]

I pour it into a cup and let it cool, skim the fat off when it's separated and chuck the fat and use the stock for gravy or soup.

[TheCountessofFitzdotterel]

The best kind of dripping toast is when you get a mixture of fat and lovely brown stuff....

DD's teacher once told them all about dripping in a 'terrible things children had to put up with in the olden days' sort of context. I still haven't been able to persuade it to try it (so all the more for me ).

[TheCountessofFitzdotterel]

oops. 'persuade her to try it'.

[mrspremise]

I use schmaltz to fry onions.

[IKeepChangingMyName]

AdventureBe - I just chuck it all in to make stock! The whole lot in the pan. The fat rises to the top when it's frozen (I freeze in batches of 100-200ml rather than ice cubes), so I scrape if off if the meal I'm making doesn't want fat, and chuck it back in a different pot!

[cdtaylornats]

Maltza ball soup

[IHaveBrilloHair]

salted chicken shreds

[ScrambledEggAndToast]

TheCountess- I always wondered what dripping was when I used to read things like the Famous Five. You've just answered my question and (sorry to say it) grossed me out

[BertieBotts]

Cook the potatoes in it, and use half of it to make gravy.

[TheCountessofFitzdotterel]

You're missing out, ScrambledEgg

[Crikeyblimey]

The 'brown' stuff IS stock. Make gravy out of it. Just thicken and add some more veg water / wine. That's proper gravy.

[MirandaGoshawk]

The end result sounds as though it would taste amazing but this is a bit too hands-on for a vegetarian!

Next time I make gravy I won't reach for the granules Thanks all.