On Sun, 14 Dec 2014 08:20:30 -0500, jmcquown >
wrote:

> 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?
>
I don't fry either, so I don't cook chicken with skin or bone. I hate
slimy skin and don't want to deal with bones on my dinner plate, but I
have saved lots of rendered chicken fat for the confit I have still
not made to date. I don't need to fry or sweat anything in chicken
fat for flavor, that's what herbs and spices are for.

--
A kitchen without a cook is just a room