fried chicken shortening
i made "american" fried chicken for the first time (only made chinese fried chicken in a wok before) and i used so much shortening i couldn't believe it... now i have a whole skillet full leftover shortening... do i just toss it out? seems like such a waste... could i have made gravy with it? i saw paula deen make gravy with it... what could i do or have done with it?
Next time you make fried chicken, definately make gravy as well for your mashed potatoes. Just pour off all but a couple tablespoons of the used oil, making sure not to pour off any brown drippings, add flour. Stir for a couple minutes, then pour in milk. Let it come up to a boil to thicken, and adjust salt and pepper to taste.
It is the best part of making chicken to me. The leftover oil can be poured through a sieve when cool and reused for other savory frying. Used oil actually browns better than all new oil. So you can add new oil as needed for the best result.
If it is not too dark, you can strain, refrigerate, and use it the next time for frying. Just add a little fresh shortening to it when you do the next batch. Shortening is not the most healthful fat, but if you choose, am sure you can use it for gravy, frying potato pancakes, etc.