On 4/24/2010 6:12 PM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> "Melba's > wrote in message
>> ...
>>> In article
>>> >,
>>> Gold > 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>
>
>


Maybe GF used a duck instead of a chicken? (a frozen young goose would
be even worse) :-)

Goldfinch: Just save it for now. Save all the bones and skin and scraps
from the bird and add them back to the drippings with a couple of quarts
of water in a big pot with a couple of bay leaves, a few peppercorns,
and maybe half an onion and a celery top. Simmer for a couple of hours.
Strain into a big bowl (a tall skinny Tupperware container would be
even better) and refrigerate. When it's cold, you can skim the fat off
the top and discard it, or use it to make biscuits or something. Most
if the flavor will be in the broth that remains. You'll know you did a
good job if the broth looks like jello, but even if it doesn't it should
be good enough to make soup. HTH

Bob