sickmission
sickmission t1_iwd8mj1 wrote
Reply to comment by dreaming-in-colour in [OC] I bought and cooked 5.5 lb of chicken quarters. This is the breakdown of the weight throughout the process by dreaming-in-colour
With regard to beef tallow, I've going to make this this week for a friendsgiving gettogether:
https://evanleroybbq.medium.com/recipe-smoked-and-confit-beef-cheeks-b1ff3565266
As for your chicken fat (schmaltz), you can do anything from make tortillas to fry eggs with it. I would think using it to oven roast veggies (potatoes, carrots, brussels sprouts, etc) would be amazing. Here's an article with some ideas:
sickmission t1_iwcl1bi wrote
Reply to [OC] I bought and cooked 5.5 lb of chicken quarters. This is the breakdown of the weight throughout the process by dreaming-in-colour
The recovered fat is the real gold here. Same with saved and rendered fat trimmings from other cuts of meat. Go price that stuff for sale in a jar. That fat cap you trimmed down off your brisket just got you a $15 jar of beef tallow.
sickmission t1_iua53cv wrote
Reply to comment by Mandee87 in Der Erlkönig (OC) by Elysium94
Octaves intensify.
sickmission t1_iwe30bv wrote
Reply to comment by Markdd8 in [OC] I bought and cooked 5.5 lb of chicken quarters. This is the breakdown of the weight throughout the process by dreaming-in-colour
Depends on what you mean by "poor". I tend to think chicken fat is one of the tastier fats.