Is there a good, healthful use for chicken fat left over from an organic chicken roasted w/ rosemary?
First of all, who the heck uses chicken fat for making soap?! I’ll stick to my Irish Spring, thank you very much. Well, anyway, chicken fat has less cholesterol than pork or beef fat, but still more than regular oil. But it’s still great in adding flavor, to potatoes and vegetables (if butter/olive oil isn’t good enough). If you ever had duck confit, you’ll love chicken confit. I have like a tub of chicken confit in the fridge right now, which I made about 5 months ago, and it’s still great the day I made it. It’s healthy, in that most of the fat has been removed. A quick seared thigh or a breast to make a spinach salad, I’m good to go. Usually, I use a little of the melted fat to make the salad dressing!!! The beauty of confit is the fat. It acts like an air tight container (the ancient . And with the extra salt, a preservative like in brining. And it really helps if you have a lot of that fat to cover every nook and cranny. Poultry fat, I say save it for confit…
