HOME > Chowhound > General Topics >
Brewing beer, curing meat, or making cheese? Share your food adventure
TELL US

What to do with chicken grease?

jubilant cerise Sep 19, 2010 05:49 PM

Just finished up a huge batch of chicken stock and now have 1-1/2 cups of chicken grease that I skimmed off the top of the pot. I'm not a huge gravy fan, so what else I can do with this? Can I cook with it like bacon grease? Do I need to freeze it rather than refrigerate it?

  1. t
    tnsquire Sep 24, 2010 11:20 PM

    chopped liver

    1. c
      cwitzke Sep 24, 2010 08:20 PM

      In Paris outdoor markets, and most meat markets, there is a contraption. it's a wall of stainless about four feet by three feet, with rows of spits. The spits contain chickens, sometimes turkeys, sometimes veal and lamb shanks, all turning and roasting. I think the heat comes from behind the wall. At the bottom of it all is a heated drawer full of peeled white potatoes. The fat from the chickens drips down on the roasting potatoes. In most places, you must buy the meat in order to buy the potatoes, but they will cut a chicken in half, quarters, or even sell you a leg or breast.

      Then you tell them you want potatoes for however many persons, and they put that in a plastic coated bag along with the melted fat. We would use the fat to fry up the potatoes. Heavenly. Has anyone ever seen this contraption in the States?

      4 Replies
      1. re: cwitzke
        hill food Sep 24, 2010 08:53 PM

        no, but does sound like heaven. we prob. have some jackassy health code that prohibits it.

        1. re: cwitzke
          Ruth Lafler Sep 24, 2010 10:05 PM

          Yup. In the Bay Area the Roli Roti truck is set up like that. They also sometimes do pork on the spits (pork "knuckles" or porchetta).

          1. re: Ruth Lafler
            mamachef Sep 25, 2010 01:00 AM

            oy, that'll teach me to read all the way throught before i add my two cents. So, my answer is, I'm with Ruth, +1.

          2. re: cwitzke
            mamachef Sep 25, 2010 12:58 AM

            I live in the East Bay Area, and at one particular Farmer's Market they have the identical item. They only roast chicken and potatoes and sometimes pork, but those chicken-fat and juice basted potatoes are just absolutely to die for. The name of the Truck is Roli Roti; and I think there's one more like it, but don't know the name.

          3. jubilant cerise Sep 20, 2010 07:47 PM

            omg awesome - thanks everyone for your reply! It's all so obvious now, lol!

            1. mucho gordo Sep 20, 2010 11:31 AM

              Griveness with carmelized onion. Your cardiologist will love you.

              1 Reply
              1. re: mucho gordo
                p
                paprkutr Sep 20, 2010 07:52 PM

                Sounds so good, haven't had it in a few years. Maybe I will make some

              2. hill food Sep 19, 2010 08:28 PM

                2nd the potato ideas, show-stopping fries and latkes.

                1 Reply
                1. re: hill food
                  hill food Sep 19, 2010 09:23 PM

                  similar thread going on over on home cooking
                  http://chowhound.chow.com/topics/7349...

                2. j
                  joonjoon Sep 19, 2010 08:24 PM

                  You can use it the same way you'd use bacon fat. I like to save mine for potatoes, rice, and sauteed chicken breasts. Also great for chicken cheesesteak...yum.

                  1 Reply
                  1. re: joonjoon
                    mamachef Sep 25, 2010 12:55 AM

                    I'm a little tired and read your post too quickly the first time, because what I saw was, "also great for chicken cheesecake." glad I re-read it; was getting ready to be thoroughly grossed out.

                  2. s
                    smartie Sep 19, 2010 07:58 PM

                    I like roasting potatoes in it - oy the schmaltz!!

                    2 Replies
                    1. re: smartie
                      hill food Sep 20, 2010 07:51 PM

                      oh yeah, try a search with the word schmaltz (had a classmate by that name in HS, ironically was whip-lean)

                      1. re: hill food
                        GraydonCarter Sep 24, 2010 08:59 PM

                        One year for the "under a dollar" church secret Santa gift exchange, I wrapped a can of Schmaltz as a joke. Of all the people to recieve it, a gracious little old lady, who refused to swap it, thanked me, and took it home.

                    2. l
                      lemons Sep 19, 2010 06:45 PM

                      Yes, you refrigerate it. Freeze it, if you want to. I think it makes great fried onios. My dear, late MIL used it as the fat of choice for her delectable chopped liver, and I would have no qualms about substituting it for butter in a French-style chicken liver pate. If i had it around frequently, I'd think about frying pan-fried potatoes in it, but I've never been able to. It's a valuable resource.

                      1. m
                        marcreichman Sep 19, 2010 05:56 PM

                        Matzoh Balls!

                        1 Reply
                        1. re: marcreichman
                          t
                          tastesgoodwhatisit Sep 19, 2010 11:35 PM

                          I've used it for potato salad. Boiled potatoes with a dressing of fresh herbs, a bit of mustard, vinegar and chicken fat. It's also tasty in pate, to substitute for some of the butter.

                        Show Hidden Posts