Hi u/mckenner1122,
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mckenner1122
One photo, showing a pancake flipper to lift a large chunk of chicken fat or schmaltz off the top of a pot of chicken broth.
The pot itself sits on a gas top stove grate. A small bowl is being held above the pot and is holding other large chunks of schmaltz.
We scored $1.00 per pound chicken thigh and drummies this weekend, so I canned up the meaty chunks, then tossed the bones and skin into the big pot with herbs, onion, carrot, and celery. After a little simmer and a good strain, it went out into a snowbank overnight to cool. Mr McK went ahead and lifted the fat off so we could get it back up to temp for the canning later this morning.
The pancake flipper was his idea. It works remarkably well!!
angelt0309
What are we looking at here?
Hairy-Atmosphere3760
Oh I have chicken broth chilling in the fridge to can tomorrow! I let myself run completely out!
ManicPixieDreamHag
Have you ever used the fat for cooking?
CrepuscularOpossum
That’s hot! 🍗🔥
tez_zer55
We do kinda the same, but we don’t always have a snow bank. If we’re in a bit of a hurry, we throw ice & water in our big cooler & move the stock pot to that. Works for any kind of meat of course. I’ve even used a cooler & ice water to set tallow or lard faster.
Do you simmer & strain your chicken fat? I’ve never thought to try rendering chicken fat. I know adding a little salt water to bacon grease & simmering it helps clarify it, similar to using the wet method for tallow & lard.
7 Comments
Hi u/mckenner1122,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
One photo, showing a pancake flipper to lift a large chunk of chicken fat or schmaltz off the top of a pot of chicken broth.
The pot itself sits on a gas top stove grate. A small bowl is being held above the pot and is holding other large chunks of schmaltz.
We scored $1.00 per pound chicken thigh and drummies this weekend, so I canned up the meaty chunks, then tossed the bones and skin into the big pot with herbs, onion, carrot, and celery. After a little simmer and a good strain, it went out into a snowbank overnight to cool. Mr McK went ahead and lifted the fat off so we could get it back up to temp for the canning later this morning.
The pancake flipper was his idea. It works remarkably well!!
What are we looking at here?
Oh I have chicken broth chilling in the fridge to can tomorrow! I let myself run completely out!
Have you ever used the fat for cooking?
That’s hot! 🍗🔥
We do kinda the same, but we don’t always have a snow bank. If we’re in a bit of a hurry, we throw ice & water in our big cooler & move the stock pot to that. Works for any kind of meat of course. I’ve even used a cooler & ice water to set tallow or lard faster.
Do you simmer & strain your chicken fat? I’ve never thought to try rendering chicken fat. I know adding a little salt water to bacon grease & simmering it helps clarify it, similar to using the wet method for tallow & lard.