OmManiPadmeOmelet wrote:

> In article >,
> ~patches~ > wrote:
>
>
>>kilikini wrote:
>>
>>
>>>"S'mee in WA" > wrote in message
...
>>>
>>>
>>>>I'm planning to try something new next week that involves removing
>>>>the skin from a whole chicken (which I've never done before). Should
>>>>I save the skin for something else, or just pitch it?
>>>>
>>>>
>>>
>>>
>>>May sound gross, but I put my chicken skin in with the bones when I make
>>>chicken stock. It provides lots of flavor and as long as I skim off all the
>>>fat, who cares?
>>>
>>>kili
>>>
>>>
>>
>>Yep that's what I do. An easy way to skim off the fat it to toss in a
>>few ice cubes then remove the fat and ice cubes all at once. I don't
>>like watering down my stocks so I let them cool then put in the fridge
>>so the fat forms a layer. I remove the layer then either can or freeze.
>> I really like using stocks for cooking rices instead of using water so
>>I tend to have a lot of them.
>
>
> When I make meat or bone stock, I strain it then place it in the
> refrigerator to cool for a few hours. The fat floats to the top and
> _hardens_. I then just lift it off in one big cake and either use it for
> cooking or feed it to the chickens if I have enough on hand already.
>
> I grilled duck the other day so I have some nice "rendered" duck fat in
> a container at the moment. :-) I plan to make some pate' with it.
>
> Cheers!
Yep I do similar. My experience with duck has been horrible A store
bought duck turned into duck al organge (sp) was a disaster years ago
and we had company to make matters worse. I got wild ducks in return
for produce last year. I roasted them and they were horrible. The same
guy wants to barter this year but my experience with wild ducks is not
very good so maybe I will just give him the produce and forget about the
ducks. I would like to know how to cook them though!