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?

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

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.

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

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

I use the fat for stock.

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

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.

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

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.

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 ).

oops. 'persuade her to try it'.

I use schmaltz to fry onions.

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!

Maltza ball soup

salted chicken shreds

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

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

You're missing out, ScrambledEgg

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

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.