Does anyone else render the big lumps of chicken fat that you get when prepping a whole bird?

[michael-in-phoenix]

I even use the little fat scraps when I'm trimming thighs. I put them all into a ziploc and into the freezer until I have enough to render a cup or two of chicken fat.

So good for sauteing the veggies before adding to chicken soup. Fried potatoes (obviously) are better with a bit of chicken fat. Etc. Etc. Etc.

Good stuff.

Michael

 

[joe]

No but I may have to start.

 

[curious1]

Lol, me too! Although the brand I buy doesn't have as much fat as some do. I do cut fat off pork

chops if there's a lot, then render it to brown the pork.

 

[maycee]

I also throw in extraneous pieces of skin with the fat. Bonus.--Chicken Cracklins

 

[charley]

At Husk in Charleston, chicken fried chicken skin is an appy!!

 

[marilynfl]

I keep reading this as *a hunk in Charleston* picturing Magic Mike guys. With fried chicken.