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Apr 16, 2013 08:50 PM

Oh my - 20 lbs of...chicken FAT?

DH is helping at a charity dinner tonight. Just called to tell me he is bringing home, just for me, 20 beautiful pounds of chicken fat! What in the Sam Hill can I do with it?

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  1. Make the mother lode of schmaltz! Do a search for rendering chicken fat. It can be frozen.

    1 Reply
    1. re: Jeri L

      it freezes extremely well, just portion it out.

      it makes amazing scrambled eggs too.

    2. 20 pounds of already-rendered fat, or just 20 pounds of fat? If the latter, it's not as much as you think.

      I confit chicken in chicken fat. Works very nicely for savory pastry, and is a component for cooking/flavoring rice when making Hainan chicken rice.

      1. Render it, that stuff is cooking gold!

        1. Michael Ruhlman has a new ebook on schmaltz, available on itunes.

          1. If it's already rendered, although it freezes well, it does get rancid over time. I would keep as much as I could use in a year, and gift the rest. Put it into pint-sized or smaller, freezable containers.

            If you are rendering it yourself, you'll have the benefit of the cracklings (gribenes), which are delicious as a garnish for soups and salads, and can be used in mofongo (a dish made from plaintains). It's nice to put some onion into the rendering skin to add more flavor to the schmaltz.