Chicken Jelly/Fat. Uses ?

balabooberlies

Folks

you are amazing..............

PipneyJane

balabooberlies said:

Wow Pip !

Would you like to come and live here ?

  

I learned it all the hard way.  I’ve mentioned elsewhere on MSE that, back in 1991, I had a terrible February where I ended up with only £20 to spend on groceries for the entire month.  At some point afterwards, I roasted a duck and thought: “I wonder what I can do with all this fat?”, poured it into a bowl, stored it in the fridge and used it for cooking.  At that point, I didn’t know about “washing” fat to remove impurities.

A while later, I did it again.  This time, I think I poured the fat out of the roasting pan each time I turned the duck, which resulted in several different layers of fat when it set.  Again, not washed.  Disaster.  After a week or two, it grew green “fur” between the layers of fat and I had to throw the whole thing away.  After that, I did a bit of research and learned about washing fat.

- Pip

Browntoa

Schmaltz is the Jewish term for this , a staple in Jewish cooking.

Some ideas here

https://www.tasteofhome.com/article/what-is-schmaltz/

balabooberlies

Pip, Browntoa, All......

thank you.

Have got my Mum involved, we will both be trying all the tips in separate households.

Browntoa, love the Schmaltz/Liquid Gold.  Just the names are really encouraging.  Great site.  Great tips.

bala

Arthog

I pour the liquid from the roasting tin into a bowl through a fine sieve, cool it and put into the fridge. It separates out and when the fat sets, I use it to make 'fried bread' for the bird table!

Thanks for the tips to use the jelly in other meals and give it to pets. (until today I've used the 'leave it in the fridge till it goes mouldy then put it down the loo' method!)

balabooberlies

Arthog........you made me laugh !

joedenise

@Arthog you really shouldn't put fats etc down the loo - it causes blockages!  Only the 3 Ps should go down the loo - poo, pee & paper!

goldfinches

My dad used to use the congealed roasting fat and juices left in the tin while meat was carved and served as a cook's treat the following day.
He would toast a slice of his homemade bread lightly under the grill and then turn it over and spread the untoasted side thickly with the dripping and then grind sea salt and black or white pepper on top of it and cut the slice into fingers for us to share.
Biting into a finger you got the crunch from the crispy bread on the bottom, with salty/peppery/savoury richness with warm brown bread soaking up the fat and juices.
It was up to you which bits you scooped out of the tin which had been left on the larder cold shelf overnight to set so it had a thin layer of juices and skin with blobs of fat on top of it rather than a complete two layer affair.
He'd do this while preparing lunch the next day and it is one way to use up the remainder of any roast meat while minimising the washing up.

balabooberlies

Goldfinches

love these memories.  It's amazing how so many are linked to food.

Suffolksue

Dripping toast