The fat

[PinkSyCo]

and juices left over from roasting meat. Apart from making gravy, what does everyone do with theirs?

I wait until the fat is set and save the stock throughout the year until Christmas when i use them as part of my epic Christmas gravy.

That's what I do.

YABU and you know it

Save it for the birds

Roast chicken / pour into pot and in fridge. Next day scrape off solidified fat (sometimes use to fry pancetta in before a pasta sauce) then use the lovely jelly as concentrated stock pot. Beautiful

To keep dripping for cooking boil it with water then let it cool. The water and fat will separate with the 'bits' that will go bad in the water. Discard this and repeat 2 or 3 times until the dripping is clarified.

If not leaving in the pan for subsequent cooking: Pour into a jug through a sieve, eave to cool and separate, into the fridge, then remove and seperate from the stock. Heat in the microwave and filter through paper roll. If its a single fat - beef, pork, chicken, duck etc then into its own kilner jar. If its mixed then a mixed jar (bacon fat I keep too).

I use it for anything I fry or roast. Some of the fat may have been used multiple times but doesn't matter. The more the merrier on my roasts - I drain off to finish and dry the potatoes if required.

Seperated stock I usually bin unless I have a need for it shortly. That need could be for a soup, stew etc

I use the fat for Yorkshire puddings, in the tin the rest for gravy. Freeze any leftover gravy

Haha this is what I mean. I’m not sure I’d enjoy eating it on it’s own with a spoon, but I’d prefer not to waste it.

Am I ? If I am I certainly don’t know it.

We have fussy birds round here. They never eat it!

Save it in the freezer for stock

I use beef juices to make the gravy

Spread onto hot toast made over the fire - Saturday afternoon treat at my Nan and Grandad’s 💜

Aw that sounds so lovely and cosy.

If there’s lots of fat (Christmas goose, for example) then it gets left to cool and the dolloped into a storage box in the freezer to make roast potatoes. The dolloping makes it easier to break off a lump to use and not have to defrost the whole lot. Last time I did goose, the fat lasted me well into the summer…

Otherwise it either gets stored in the fridge to use as cooking fat over a shorter period of time, or (particularly if it’s got lots of lovely meaty burnt bits in), it gets spread on bread, sprinkled with plenty of salt and scoffed. Delicious!

We started having a duck or goose at Christmas PURELY so we'd then get enough fat run off to make the best roast potatoes for the rest of the year 😆

Goes in the compost

Doesn’t that attract rats?

The fat on top is for the next lot of roast potatoes or roast veg (much nicer than just baking veg in a bit of olive oil). The jelly underneath becomes stock for the next risotto!