Home Made Chicken stock ... Got a Good Recipe

[Asscherhalo_lover]

Ugh! I just noticed sediment the strainer didn't catch.

To discard that should I use this, or is there a better way?

Oh wow I've never had mine come out that dark! It makes me want a stout I usually don't strain anything beyond whatever comes out in the normal mesh strainer. I keep all of the fat too since I usually dilute the stock when I use it.

 

[telephone89]

Kenny the device (Is that the proper term?!) you have is to separate out the fat, not the solids. If you want it nice and clear, run it through a cheesecloth strainer and refridgerate overnight. Then you can scrape the fat off the top once its solid (but dont throw it away! use it to fry up meat or veg instead of butter/oil).

 

[kenny]

Thanks T89.
I know it's for removing fat, but since the opening of the spout is on the bottom, I think it will also work to discard the settled stuff.

It has never occurred to me to save fat for cooking, though I'm aware people do it.
I've always thought residual animal fat from cooking as waste to be discarded.
But since I do use butter, olive and canola oil when cooking, maybe I'll give chicken fat a try.
I sure have lots of it from this stock.
But I do have questions for anyone who has used it.

Does it have a high smoke point like certain oils, or low like olive oil?
IOW, what is it best used for?
Do you use about the same amount as butter?
Will it retain taste from the stock?

How do you store it, in a little glass jar that seals, or ing parchment paper like what butter comes in?
I assume you keep it in the fridge, but how long is its shelf life?
Will smelling it before use let you know when it's no longer good?

Chicken kept too long (even in the fridge) becomes unsafe to eat; is this also the case for chicken fat?

 

[telephone89]

I had to look up the smoke point - its medium high. Higher than butter and coconut oil but lower than canola (basically right in the middle of the two).

I keep it in a jar in the fridge. I've never had an issue with it going bad, I usually use it up pretty quickly! Google says you can keep it up to 6 months, but Ive never kept it that long.

I use a bit less than butter, but more so because its so flavourful. I feel like you dont need as much.

I use it for a variety of things, but I love using it on "bland" things to help jazz them up. Have you had duck fat fried potatoes? You can use chicken fat for that. Jazz up your plain rice or sauteed green beans. Savory pie things (jamaican meat pies, empanadas). It's also the base fat for a lot of jewish cooking, so things like matzo balls, latkes etc.

At least save some and try it, and see what you think!

 

[JPie]

Thanks T89.
I know it's for removing fat, but since the opening of the spout is on the bottom, I think it will also work to discard the settled stuff.

It has never occurred to me to save fat for cooking, though I'm aware people do it.
I've always thought residual animal fat from cooking as waste to be discarded.
But since I do use butter, olive and canola oil when cooking, maybe I'll give chicken fat a try.
I sure have lots of it from this stock.

Does it have a high smoke point like certain oils, or low like olive oil?
IOW, what is it best used for?
Do you use about the same amount as butter?

How do you store it, in a little glass jar that seals, or ing parchment paper like what butter comes in?
I assume you keep it in the fridge, but how long is its shelf life?
Will smelling it before use let you know when it's no longer good?

Chicken kept too long (even in the fridge) becomes unsafe to eat; is this also the case for chicken fat?

Chicken fat is delicious for roasting potatoes or brussel sprouts. I think it has a moderate smoke point, but I’m not sure. I like to use a tablespoon to scoop up balls of fat and wrap them in plastic, then store it in the freezer. It will last for a very long time.

I use the same amount of animal fat as I would plant-based fats.

 

[kenny]

Thanks all!

 

[cmd2014]

Because the sediment is at the bottom, you're going to want something with a pour spout at the top for straining it off further. I usually just use a large measuring cup (like a 2 quart size), let it settle but not chill (because it will go solid when chilled), and then I carefully decant off the liquid until it's looking like the sediment is getting close to being poured out. Otherwise, I use 2 layers of cheesecloth in a strainer. The other thing you can do is let it settle to the bottom and then chill it, and carefully scoop off the fat from the top (freeze it in a small container for long term storage if you want to use it - I find it great for making roux for gravy with as it adds extra flavour), and then scoop off the jelly from the top, leaving a layer with the sediment in it behind. The sediment will be gritty - it's mostly little bits of bone that have cooked out. Or you can google how to do an egg raft which is how consomme is made (the egg proteins cook all the sediment into them if you do it correctly and then can be carefully lifted away.

 

[canuk-gal]

HI:

Wow rich stock!

I made two batches this week--from beef bones. Yummy.

cheers--Sharon