On 12/13/2014 1:03 PM, Janet wrote:
> jmcquown wrote:
>>
>
>>> People talk about schmaltz... there's an idea I can't wrap my mind
>>> around. No thanks to saving chicken fat for cooking.
>
> Save yours for me, I love it.
>
You may have it.

> When I make chicken soup (or pie) I use the fat from the stock to sweat
> the vegetables in.
>
> Janet UK
>
I don't cook chicken often enough to save the fat. I generally buy
skinless thighs; there's no rendered fat to speak of. I do buy chicken
leg quarters (thighs + drumsticks) sometimes for chicken stew or chicken
& dumplings but I only make that a couple of times a year.

Jill