32 Grenville Street M4Y 1A3
My doctor says I am to cut down on my fat intake and strip the skin and fat from chicken and other poultry.
So I do.
But please read " What is it good for?" below.
In this sauce pan is the skin and bits of fat trimmed from four chicken thighs, which I have split in two (thigh and leg) to boil up in a spicy tomato sauce; I've run out of curry powder.
I put the pan on the lowest heat possible on a small electric ring.
Forty-five minutes later I can see some clear liquid fat distilling out of the skin.
An hour and a quarter- the volume of liquid fat has increased.
At 90 minutes I drain off the liquid and leave the sauce pan to render down a bit more.
Here is the liquid in a white porcelain bowl.
The last bit of fat has come out.
... and I've topped up the bowl.
I pour the liquid fat into an empty yeast jar with a crew lid and store it in the refrigerator.
What is it good for?
To my great surprise the rendered chicken fat is near-tasteless.
I thought it would taste like chicken, but I suspect it is "pure fat" that has distilled out, rather like distilling "pure alcohol" from a variety of different products of fermentation.
I have found this solidified fat ideal for greasing baking tins for cakes and cookies; I can't taste the residue, and it is a more effective greasing agent than butter or margarine or cooking oil.
Toronto, Friday, August 14, 2015 12:58 PM
Copyright © 1996-2015 Chris Greaves. All Rights Reserved.