Does anyone save the fat from cooking?

tanith

Have always saved the fat from joints and used it for roast potatoes and parsnips, not sure I'd want to do chips with it though, you'd need a lot.

craigywv

i keep the white part of the fat for the yorkshire pudding tins and the see through jelly stuff for the gravy its lovely.

[Deleted User]

The jelly stuff at the bottom of the jar is dripping and on toast with lots of pepper and salt is delicious ,not very healthy but my late OH never had a cold in the almost 40 years we were married which he put down to eating dripping toast in the wintertime ,he would also eat lard on brown bread with pepper and salt.His old Granny used to feed him and his little brother with it when they were tiny.A bit of an aquired taste

cornishchick

i saved the fat from our roast chicken on saturday, and fried the mushrooms in it tonight.. so lush..
I do remember that my gran used to save all the fat and put it in a bowl. then when it was solid, she would tip it out and cut off the bottom part to get rid of any bits of meat ect to make sure it was pure...

tanith

The jelly at the bottom is used to flavour stews and gravies, but it's the fat that is the dripping not the jelly. Fabulous spread with a sprinkle of salt on a thick slab of white bread. OH got me to try it .

mrsmortenharket

So when I cook a chicken, I pour the stuff from the cooking tin into a mug. I never know what to do with it. There is a liquid bit and on top a harder bit. I just throw it away. :eek:
Please let me know what to do with it, as its such a waste.

Thank you.

Pink.

mrsmortenharket wrote: »

So when I cook a chicken, I pour the stuff from the cooking tin into a mug. I never know what to do with it. There is a liquid bit and on top a harder bit. I just throw it away. :eek:
Please let me know what to do with it, as its such a waste.

Thank you.

I use the liquid to make gravy or to add to the stock and keep the solidified fat in a bowl in the fridge for making roast potatoes.

Some people render the fat but I never bother.

We have an earlier thread that has more advice:

Does anyone save the fat from cooking?

Pink

[Deleted User]

I used to mix the jelly bits with the fat so there were lumps of jelly flavouring the fat on his 'dripping toast'
I too had a big stone jar that caught the 'drippings' of what was cooked .When i cook a chicken in the SC I always frain the leavings into a pyrex jug and when cold skim the fat off for cooking with and the jelly underneath goes in a ziplock bag in the freezer and I use it when I make soup as its pure chicken stock and 'free'
If I have bacon thats a bit 'fatty' I will always drin the fat into a small handeless cup and when cold that too goes in the fridge to be used when frying anything as its got a nice 'bacony' taste to it delicious if you make a small piece if fried bread.Nothing gets throw away if possible in my house

Justamum

There used to always be a big tub of dripping in our fridge when I was a child, and mum would use it for roasting. My dad would also slather it on bread.

mama67

nothing better than dripping on hot toast, brings back memeories of wintery Sunday evenings, Dad toasting the bread on the open fire and myself and my sister putting the dripping on it and eating itwith sometimes a couple of sticks of celery as well