In article >,
Melba's Jammin' > wrote:

> In article >,
> "cybercat" > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article
> > > >,
> > > Gold Finch > wrote:
> > >
> > >> I made this recipe from Recipezaar:
> > >> http://www.recipezaar.com/recipe/Who...t-Recipe-33671
> > >>
> > >> I used an Oven Stuffer Roaster and am left with about a quart of spicy-
> > >> tasty chicken fat
> > >
> > > I think you're fibbing.
> > >
> >
> > Barb, these things can be 8-9 lbs. You bet they have a quart of liquid left
> > over after you roast them. Not all fat, but a lot of it is. And if the bird
> > was rubbed down with butter or oil (which I do not do) there would be even
> > more. I used to buy these things until I figured out that I like the flavor
> > of smaller birds better.
>
> Liquid is one thing but fat is another. It's just hard for me to
> believe a quart of fat from a roasting chicken. <shrug> That, plus the
> question about making soup from fat (if it truly was a quart of fat)
> sounds like someone on a fishing trip. <shrug>

If you are really interested, you should read the recipe cited above.
It's a crock pot recipe. The OP is obviously a little confused. One of
the comments to the recipe says the liquid makes a great gravy. Just
remove the extra fat first. I'm sure it would make some kind of soup.

--
Dan Abel
Petaluma, California USA