What can I make with uncooked chicken fat, cooked fat, and pan drippings (fond) from roast chickens?!
Answers: I am somewhat new to cooking (or at least, BETTER cooking), and while I'm improving I've been making roasted chicken a lot lately. I have made some gravy from the drippings which has been quite good, but there is always so much fat and drippings left over (more than two people need for one meal). I have large chunks of chicken fat that I cut from a plump roaster last night and I had loads of delicious seasoned pan drippings afterward. I've saved and frozen these ingredients but I need some more ideas from some cooks who use these types of leftover elements. What I can make using them--soups and stews, perhaps? Would the fat be good to use in a roux /gravy for chicken pot pie? I have both raw and cooked fat and lots of fond and drippings. I know it's not good for us to eat, but some good, old-world comfort foods would be dishy in this midwestern deep freeze right now. Feel free to include recipes....and thank you!!
I roast chicken quite often and as there are only the 2 us I always have leftovers. Most often I make soup and like you have some times frozen the drippings to be used at a later date. Uncooked fat - garbage.
If my drippings have been refrigerated or frozen I scrape off the fat before using just because it's healthier. If I still have the chicken carcass I start off with the drippings and carcass add diced celery, diced onion and a little water, bring to boil and then simmer for about an hour. Remove carcass, remove any meat and add to pot. I like to use brown rice which I throw in (it takes about 45 min for rice to cook). I then add whatever veggie's I have on hand. Brocolli, cauliflower, shaved carrots, mushrooms and always add a can of stewed tomatoes. Salt and pepper to taste and you are done. This is a meal in itself and great for cold winter days. If I freeze some soup I sometimes add chicken broth when reheating as the rice absorbs so much liquid but water is fine as well.
I'm in Alberta, Canada and we are definitely in a deep freeze -45C for the past couple days and not much better since Christmas. This is my comfort food same as it was when my Mom made it for us as kids.
If you want to make homemade chicken noodle soup do the above but add the noodles at the very end or if using a frozen batch don't add the noodles until you are reheating. I personally hate overcooked pasta but that's just me perhaps.
Ummm... a heart attack?
No, but seriously... these fat drippings taste mighty good but are VERY unhealthy. I wouldn't hold onto them. Use them to make gravy when you make the original meal, but then discard them.
If you insist on using them, professional chefs add them to sauces & soups, and sautee veggies in the fat drippings for extra flavor.
Good luck!
freeze it to make more gravy
I would suggest using the chicken fat to make a luscious Chopped Chicken Liver Spread.
1 lb fresh chicken livers
3 onions chopped
1/4 cup oil(or your chicken fat)
3 hard-boiled eggs
2-or 3 tbsp chicken broth(also substitute your pan drippings here.
1 tbsp Kraft Miracle Whip (optional)
salt ,pepper & granulated garlic powder to taste
1 tsp sugar (opt.)
Fry your diced onions in oil in a pan
Add liver
Season with salt, pepper and garlic while frying
add sugar here if desired
Cool then grind in grinder add hard boiled eggs at this time use your pan drippings accordingly in the recipe.
Great spread on crackers or cocktail bread.as appetizer or
ors deuvres. with a little mustard.