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jmcquown[_2_]

On 12/13/2014 5:50 PM, wrote:
> On Sat, 13 Dec 2014 17:16:55 -0500, jmcquown >
> wrote:
>
>> 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
>
> Why would you pay more for skinless? Takes but a second to remove
> skin from any part if that's what you prefer. Harder to give it
> flavour though without skin.
>
Correction: I buy skinless when on sale. I know it only takes mere
seconds to remove the skin. I occasionally make chicken thighs simmered
in a teriyaki/garlic sauce and don't want the skin on them. Even if I
was using skin-on chicken I still wouldn't be saving rendered chicken
fat. I don't fry things often so what would be the point of saving it?

Jill