We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
The chicken fat/stock stuff at the bottom of the tin
Options
Comments
-
Perhaps a silly question but do you include the jelly as fat when doing roasties? I've got 2 chickens' worth of fat with a lot of jelly underneath. Alternatively can I add the jelly to the stock made from the left over carcasses or would it be too greasy? Tia
S0 -
I froze some of the runny fat in an ice cube tray and then transferred to a bag (would recommend ice cube bags in hind sight!)
then use this as stock.
Anything that turns to jelly I keep in a tub in fridge as stock.
I also use on the dog's dry food as a treat - either heat gently until liquid or add boiling water to 'melt' a spoonful of jelly or an ice cube of fat.0 -
Use it as the fat when making Chicken Pate, instead of Butter or bacon fat.0
-
I'm sorry - I am probably being really dim, I am wanting to make chicken stock. I have read about putting the carcass, water, bay leaf, veg etc and how to do that part of it, but I cook my chicken usually in my remoska and it produces liquid whilst cooking. The recipes just say to put the carcass in to cook, - do I throw this cooking liquid away and start again, or should I be adding this to my stock ingredients? Hope that made sense, many thanks!!I'm not a failure if I don't make it, I'm a success because I :tried!0
-
put it all in, it's all chickeny goodnessOpinion on everything, knowledge of nothing.0
-
Hi AlwaysHappy,
I usually use the liquid that comes from the chicken to make gravy, but if you don't, then don't throw it away...it's full of lovely chicken flavour. Let it cool, skim the fat off the top and just add it to your other stock ingredients.
I'll add this to our main chicken stock thread later as your question may help others.
Pink0 -
Use the liquid for the stock, the meat juices are the best part of any stock.:A:dance:1+1+1=1:dance::A
"Marleyboy you are a legend!"
MarleyBoy "You are the Greatest"
Marleyboy You Are A Legend!
Marleyboy speaks sense
marleyboy (total legend)
Marleyboy - You are, indeed, a legend.0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.9K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.9K Work, Benefits & Business
- 598.7K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.2K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards