The chicken fat/stock stuff at the bottom of the tin

r.mac_2

that's my problem too - as a child we were only ever allowed one small sweetie as a an occasional treat. as such i never buy things like that anymore, however, there is no one to tell me that i shouldn't have just one more of the lovely yummy cup cakes i have just made

filigree_2

This is what I used to do when I cooked roast chicken more often:

Simmer giblets while the chicken roasts. When you take the chicken out of the oven, strain the juices into a tin mug and leave it to cool. Put the giblet water into the roasting pan to lift the chewy bits, use that liquor to make the gravy (with Chicken Bisto if you're like me).

The juices in the mug will separate into fat on top, stock on the bottom. Next time you roast a chicken, use the fat to baste it and add the jellied stock to the giblet cooking water.

I used to do this a lot, with lots of poor but greedy flatmates a big chicken was a cheap form of meat. After a while you realise that your gravy is being made with stock from the ghosts of about 20 chickens past! There was always more fat than we needed, it used to get used up for roasties or general cooking fat. Surprisingly none of us dropped dead from salmonella

This yielded yummy fat with crunchy flavoursome bits in, added character to every meal it was used for. My arteries are cringing at the memory

These days I use a gravy separator (bought from Lakeland) to separate the juices from the fat. The juices get used in gravy, the fat is used for roasties or yorkshire pud. I get more chicken fat than I can possibly use so occasionally I have to chuck it out.

susank

way back it was bread and dripping - or chicken fat!!

thriftlady_2

Jay-Jay wrote:

Well if you have any spare muffins, biccies or cakes

Spare not sure that I've ever had any spare :rotfl:

ladygrey_2

the stock can be frozen too to use in recipes instead of a stock cube

izoomzoom

Hiya

Dug this out of the archives as I have a pan of 'chicken drippings' left over from our roast this evening. Problem is, I cook my chicken with a lemon in the cavity, so the drippings are lemon-fied.

Can anyone give me suggestion on what I can use this for ?

Stephen_Leak

There was a really good thread a while ago about this. My immediate advice would be to save it in the fridge until the less insomniac OS-ers arrive in the morning.

Personally, I reckon that you could use it for everything the "normal" stuff is used for, except that it will have a lovely lemony "zing" to it!

chappers

susank wrote: »

way back it was bread and dripping - or chicken fat!!

Absolutely lovely warm mopped up with bread or spread on toast if left to set yummmm!

Whoever said live a little I agree this is MSE not weightwatchers r the coronary care unit

thriftlady_2

thriftlady wrote: »

But,the fact remains I have grown fat on a diet of good home-made food so I'm going to put my energies and love of cooking into creating delicious low-fat food that will allow me to be greedy without increasing my girth

Blimey, did I really say that?:rotfl: low-fat food, what on earth happened to that?

Well, two years on I'm no smaller (but no bigger either) and still using up the chicken drippings. We have a roast about once every 3 weeks so it isn't that often. I really can't bring myself to throw away good food.

absfabs

If you worried about fat content, one of these http://www.lakeland.co.uk/product.aspx/kitchenideas/utensils!5034?src=gaute&sq=gravy%20strainer
might help.

Bought one a few months back, not from Lakeland but local kitchen shop, and now we enjoy not only "proper" gravy, but I'm also making stock and and let it separate in the jug.

A really useful gadget, IMHO