On 12/14/2014 11:56 AM, sf wrote:
> 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
For me, the skin is just something to throw out. I don't enjoy handling
it. I do wait until the skinless goes on sale rather than pay a premium
price for it.
> 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.
Did you freeze it? When I first brought this up I was replying to
Sheldon's talking about bacon grease. Some people seem to keep it in a
small pot next to the stove and use it a lot. I can't quite imagine it.
Seems it would go rancid unless you cook with it all the time.
> I don't need to fry or sweat anything in chicken
> fat for flavor, that's what herbs and spices are for.
>
Pretty much my way of thinking, although I have no plans to make confit.
Jill