Chicken Jelly/Fat. Uses ?

JingsMyBucket

What a great memory @goldfinches. Thanks for sharing. 

balabooberlies

Just a quick update.

Haven't rendered any fat yet.  However, the jelly has gone down a treat with my dog, foxes and crows.  None wasted but am starting to feel a little miffed that my animals have been the recipients and not the humans.  Totally my fault of course 

I do have a quick question.  Do you ever render the fats of other meats ?  And do you ever mix them in the rendering washing process ?  Eg..........chicken fat with beef fat ?

I ask all these things because it is time to become the homemaker I have always wanted to be.  Late in life but you know the saying.  Being prepared, and stock piling skills is my choice of preference.

This site has been the motivator.  All the wonderful amazing contributors that stun me with their knowledge and skills.  I know that I could Google my questions but it just isn't the same.  So thank you all.

bala
x

joedenise

Personally I wouldn't as they all have their own unique flavours but I'll leave it to others to give their views.

bouicca21

It’s a definite no from me.  As Joedenise says, the flavours are very different. Though I would mix them with bird food and put it out for the birds.  Selfishly I’d keep the jelly for human use though.  

-taff

I know someone who does that but I don't. As already said, they all have different flavours. I did experiment with some corbread earlier on in the eyar, I wanted to try it and never had, so I started saving bacon fat after it was grilled. I have a little jar of it in the fridge now for the next time I make it. I save the fat and stock from pretty much every meat i cook. Beef fat is great for roast potatoes.

I don't buy fat on purpose, although you can get it from proper butchers, I just use what comes in the house. That goes for things like anchovies in tins too. I put any unused oil and anchovies in a jar and keep it in the fridge for use in cooking. I've got four jars [ they're all quite small ones] doing the rounds at the moment. And I anticipate there'll be a much bigger jar after I cook the beef for Christmas. The ham skin I'll remove to make crackling.

One other thing that;s not fat related. I got some muchrooms that were YS a couple of days ago, I've sliced them up and put them to dry for future use in risottos or soups/stews kind of thing. I read a tip before about putting a small bit of porcini dried mushroom in a spaghetti bolognaise sauce to make it taste richer/meatier and it does work.

nosuperwoman

I took a tip from Jack Munroe a while ago and chop mushrooms in a food processor (or by hand) and keep in a bag as 'mince' to add to different stews and casseroles to bulk out and add flavour. It really works 

goldfinches

JingsMyBucket said:

What a great memory @goldfinches. Thanks for sharing. 

You're very welcome. Many of my good memories of my father are food related and it's very nice to be reminded of them by reading this forum among other things.
If there is ever a thread about fresh peaches I am saving a snippet about one of my grandmothers that might make others chuckle.
I also save fats from things such as jars of sun dried tomatoes etc. and I don't mix them with one another to keep the flavours distinct. 
However I believe that I have come across recipes where a combination of meat fats is used and perhaps you could do some searching to give you some ideas as to what the resulting taste might be like in order to decide whether it is worth doing or not.

annieb64

My grandfather  had a pig farm and about twice a year they'd  have a pig killed for the freezer . My grandmother  used to render the fat down. They would waste nothing.
I can remember my mother's  dripping pot. Any fat from cooking would be poured into it. Didn't  matter what sort. My DD was vegetarian  for a while. She looks back with horror at the toad in the hole her granny cooked for her. She used veggie sausages but browned them in dripping from the jar. DD was too polite to refuse to eat it.

PollyWollyDoodle

My mum used to have a dripping bowl, any meat fats were poured into it and then she would use it for cooking with. In those days (1960s)  chicken was an expensive treat which we only had occasionally so it was more usually pork or beef fat. It would settle into a thick layer of solid fat with a thinner layer of beautiful jelly at  the bottom. Toast and Dripping was a favourite snack, I can taste it now 😋  I don’t remember it ever going rancid or her rendering it, but with a large family and cooking all meals from scratch she probably got through it fairly quickly. 

pamsdish

I still have a dripping bowl, generous dollop yesterday roasted my carrots, parsnips, sprouts and potatoes in one tray, I cook 3 chicken thighs every 3rd day, for my dog, 15 minutes instant pot, as water is needed I end up with a quantity of stock, I add this to her biscuit, every so often I have no room in the jug, that is frozen for human stock, I love chicken mayo, chicken fat stirred through a dollop of mayo, delicious, but then I prefer fatty meats,