HOME > Chowhound > Greater Boston Area >

Discussion

Where to buy cheap chicken fat?

So I just got the Ivan Ramen cookbook and the recipe calls for chicken fat and pork fat. Previous threads on this board indicated that Savenor's might sell chicken fat, but seeing that it's Savenor's I don't think I can afford it. Any other ideas?

also, where to go for pork fat? The book suggests going to a butcher and ask for some pork fat or buy some pork trimmings, but I don't think there's any old fashioned butchers in the Boston anymore. Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Someone else brought up pork fat (fatback, not rendered fat) just yesterday: http://chowhound.chow.com/topics/922089

    If you're looking for rendered pork fat, I've bought it at Cutty's in Brookline Village. Speaking of Brookline, I'd be willing to bet that you can get rendered chicken fat at the Butcherie.

    2 Replies
    1. re: Allstonian

      BTW, I buy rendered lard at Savenor's on a pretty regular basis - just bought some a couple of weeks ago, as a matter of fact - and I don't find it frighteningly expensive (although that's about the only item I've looked at there about which I can make that statement.)

      1. re: Allstonian

        It's true: enough lard for several pie crusts runs all of about $3 there.

    2. The Butcherie in Brookline and Butcherie Too in Canton might have it. I haven't been to the Canton one in years, but I seem to remember tubs of schmaltz being available. Might be good to call to confirm they are still open...

      2 Replies
      1. re: grant.cook

        I regularly get it at the Butcherie in Brookline. Reliable, reasonably priced.

        1. re: grant.cook

          The Brookline outlet definitely has the little containers of chicken schmaltz, Empire brand I believe. But I have also seen them in Stop & Shop, usually in the kosher freezer area. Might be more convenient if you don't want to schlep to Brookline.

        2. MF Dulock for pork fat. Maybe Mayflower Poutry for chicken fat. I think Super 88 or other Chinese markets may have pork.

          1. There was a place called Tony's in Roslindale Sq - old school Italian butcher - that could probably supply it if still open. You could probably just even ask for it at Whole Foods - they seem to make their own sausage, so they must have it sitting around somewhere.

            I've also seen pork fat in your regular grocery stores occasionally.. just render it down..

            1 Reply
            1. re: grant.cook

              And get some rabbit and sausage while you're there. Tony is the best.

            2. why on Earth would you buy chicken fat? Buy some chicken thighs, boil them in plain water, chill, take the fat off, and then cook the stock with veggies if you want to turn it into Chicken Stock.

              9 Replies
              1. re: mwk

                you have never made confit i see. The stock thing is fine for a couple tablespoons but sometimes you need pints.

                1. re: mwk

                  It's so easy to render your own chicken fat! Slice raw chicken skin, and all those odd globs of fat, into thin strips, throw into a sturdy frying pan, and render over medium heat. Pour off the fat from time to time. The last remaining pieces of crispy skin are considered by some people to be a delicacy, variously known as griven, griveness or gribbenes. Others consider them a heart attack on a plate. They are the equivalent of pork cracklings.

                  Save your bits of fat and chicken skins in a freezer bag for more efficient batch-processing.

                  Same is true for duck or goose, although you would more likely roast the bird and save the drippings.

                  1. re: peregrine

                    you get a solid 8oz of glorious fat when you do this to a duck.

                    Its like gold, and a whole roasted duck to boot. win win.

                    1. re: hyde

                      I remember when a roasted duck gave you a quart of fat. You can't make a confit of duck in its own fat anymore.

                    2. re: peregrine

                      When making chicken fat, my mother and grandmother use to add a little chopped onion to the chicken skin, fry it up and then us kids would get the gribners(that's what we use to call it)on sisal bread for a treat. Memories.....

                        1. re: StriperGuy

                          Never buy gribenes from a mohel.