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Where to buy cheap chicken fat?

divinebaboon Oct 30, 2013 10:51 AM

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. Allstonian Oct 30, 2013 11:08 AM

    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
      Allstonian Oct 30, 2013 11:51 AM

      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
        j
        Jenny Ondioline Oct 31, 2013 08:42 PM

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

    2. g
      grant.cook Oct 30, 2013 11:09 AM

      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
        t
        teezeetoo Oct 30, 2013 03:35 PM

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

        1. re: grant.cook
          h
          HubFlyer Oct 31, 2013 01:01 PM

          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. c
          CportJ Oct 30, 2013 11:10 AM

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

          1. g
            grant.cook Oct 30, 2013 11:11 AM

            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
              trufflehound Oct 31, 2013 06:05 AM

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

            2. m
              mwk Oct 30, 2013 03:01 PM

              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
                h
                hyde Oct 31, 2013 07:11 PM

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

                1. re: mwk
                  peregrine Nov 1, 2013 09:49 AM

                  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
                    h
                    hyde Nov 1, 2013 05:55 PM

                    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
                      KWagle Nov 3, 2013 11:00 PM

                      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.

                      1. re: KWagle
                        h
                        hyde Nov 4, 2013 05:43 AM

                        this is true.

                    2. re: peregrine
                      c
                      catsmeow Nov 4, 2013 04:29 AM

                      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: catsmeow
                        StriperGuy Nov 4, 2013 05:10 AM

                        From the Yiddish gribenes.

                        1. re: StriperGuy
                          Nab Nov 4, 2013 05:15 AM

                          Never buy gribenes from a mohel.

                          1. re: Nab
                            StriperGuy Nov 4, 2013 05:42 AM

                            Ooooph

                  2. f
                    femmevox Oct 30, 2013 07:00 PM

                    I've definitely seen trays of pork fat for sale at C-Mart in Chinatown.

                    1. b
                      bear Nov 1, 2013 07:48 PM

                      I bought a pint of rendered lard at Cutty's in Brookline a while back. I think it was $5. Good stuff.

                      7 Replies
                      1. re: bear
                        j
                        Jenny Ondioline Nov 1, 2013 07:53 PM

                        I've bought that too, but it's pork fat rendered off the loins they roast for the weekend sandwiches, which isn't the same as lard. If someone used that in the crust for their apple pie, they'd likely be quite unhappy with the results.

                        1. re: Jenny Ondioline
                          b
                          bear Nov 1, 2013 08:04 PM

                          Good point. I should have said rendered pork fat, not lard. I've only used the stuff from Cutty's in gumbo and red beans and rice and such, and it's been delicious, but it's definitely not right for my grandmother's crust recipe.

                          1. re: bear
                            j
                            Jenny Ondioline Nov 1, 2013 08:48 PM

                            Yeah, I use it anywhere I'd use bacon fat, and it's splendid for those purposes.

                            1. re: bear
                              jgg13 Nov 2, 2013 05:46 AM

                              Rendered pork fat is lard. You all might be thinking of leaf lard

                            2. re: Jenny Ondioline
                              StriperGuy Nov 2, 2013 06:35 AM

                              Why is rendered pork fat different then lard beyond any spices the use for the loins.

                              1. re: StriperGuy
                                Allstonian Nov 2, 2013 07:11 AM

                                The pork fat that Cutty's sells has rendered out while roasting meat, and it has a strong porky flavor (and a browned color.) Lard is rendered from fat alone, usually at a relatively low temperature, and if properly prepared is more or less odorless and not meaty flavored.

                                1. re: Allstonian
                                  StriperGuy Nov 2, 2013 07:28 AM

                                  Thank you for the perfect explanation.

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