Chicken fat

[CurlewKate]

Does anyone use chicken fat for, for example, roast potatoes? Or what? I have a bowl of it skimmed from my post Christmas chicken stock.

Add oats and seeds and put it out for the birds

It makes really good roasties! If you Google "how to use schmaltz" lots of ideas come up - it's widely used in Jewish cooking instead of lard or butter, when it can't be used.

@Ilovemyshed "Add oats and seeds and put it out for the birds"

Always an option. But if you can cook for humans using goose fat, I was wondering if you could also use chicken.

Thank you @IDontLikePinaColadas. Of course, I should have thought of that!

Makes great roasties.

I also use it as a base for chicken soup - aka Jewish Penicillin -that you are presumably using your stock for ?

I wouldn't dream of giving food fit for humans to animals.

When I roast a chicken I drain off the fat and juices into a bowl and put it in the fridge to,set. I then skim off the fat to a separate bowl, and add the jelly to the stock I make with the bones. I use the fat to do roast potatoes, or to fry anything eg onions, when I'm making a chicken or a savoury dish. It lasts two or three weeks in the fridge.

Use it when you would add extra fat, for example to grease a pan to cook meat in, or roast vegetables.

I use it to start my risotto. Then add the jellied juices later to increase the intensity of flavour.

Spread schmaltz on bread when making a meat sandwich, in place of butter