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

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  • sparrer
    sparrer Posts: 7,548 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    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
    S
  • mlz1413
    mlz1413 Posts: 3,023 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    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.
  • valk_scot
    valk_scot Posts: 5,290 Forumite
    1,000 Posts Combo Breaker
    Emuchops wrote: »
    Id like the answer to this question too-I have lots. Can you make pastry with it and what are roast potatos like done in it?

    You can make pastry with it but just don't use it for apple tart! Chicken pie would be fine though.
    Val.
  • Use it as the fat when making Chicken Pate, instead of Butter or bacon fat.
  • AlwaysHappy
    AlwaysHappy Posts: 1,506 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    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!
  • kittycat204
    kittycat204 Posts: 1,824 Forumite
    put it all in, it's all chickeny goodness
    Opinion on everything, knowledge of nothing.
  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    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.

    Pink
  • marleyboy
    marleyboy Posts: 16,698 Forumite
    10,000 Posts Combo Breaker
    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!"
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    Marleyboy You Are A Legend!
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    Marleyboy - You are, indeed, a legend.
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