On Sunday, December 14, 2014 11:10:53 AM UTC-6, jmcquown wrote:
> 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.
>
It keeps in the fridge for many months. Bacon grease is mostly monounsaturated
and saturated fat. Monounsaturated goes rancid slowly, and fully saturated
fatty acids are extremely stable. It is polyunsaturates that go rancid,
and they not only go rancid in the fryer and on the counter, but in the
bloodstream.
>
> Jill

--Bryan