Chicken fat from homemade stock...Should I save?

(tulsanurse1) #1

I made some chicken stock and wondering if anyone uses the fat that is skimmed off.

#2

I save chicken fat from roasting chickens and add it to my stock lol. I like keeping it in there personally, I dunno if I’m alone in that

(TJ Borden) #3

I don’t think I understood the question. I don’t think I’ve ever skimmed the fat off of stock since starting keto. :smile:

(Jessica) #4

Nope. You leave the fat. And then add butter. :slight_smile:

(Doug) #5

:sunglasses: Love it.

I broiled a really fatty beef brisket, then roasted it with jalapeño peppers and some other vegetables. Everything ‘cooked down’ together, and the pan ended up with a lot of juice, and a 3/4" or 2 cm layer of fat on top. A hint of the peppery heat permeated the fat; absolutely mouth-watering (trying not to slobber as I type this).

(Pete A) #6

I don’t skim. I eat and use it like any fat, and recommend!

(Sophie) #7

^^^^This! @Pete_A

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(KCKO, KCFO) #8

This stuff is wonderful. This is a great book about making and using it
https://www.amazon.com/Book-Schmaltz-Love-Song-Forgotten/dp/0316254088