Chicken Fat

[Jenise]

Admission: I love chicken fat. I love those pools of chicken-y oil that sit on top of my cup of chicken soup and I love crisp chicken skin. Fried chicken without it is hardly worth eating. There, I said it.

But I was nonetheless dismayed the other day when I took the skins of just four chicken thighs and baked them off stretched out and flat between two baking pans to make a crackling garnish. Even with layers of parchment above and below to absorb away the fat, and the parchment was duly saturated, the amount of fat left behind in the pans when the crisped skin and parchment was removed was surprising. Honestly, I stood there with my jaw gaped in surprise. Just four did all that?

Going to be a lot harder to enjoy chicken skin in the future.

I would suggest having a hypnotherapist remove that memory. It serves you no good purpose.

I understand. It is amazing that so much goodness can be held in four so little scraps.

[Robin Garr]

Going to be a lot harder to enjoy chicken skin in the future.

Do not ever render a duck breast, then. That's my advice!

Going to be a lot harder to enjoy chicken skin in the future.

Do not ever render a duck breast, then. That's my advice!

My thought exactly--or a goose!

There was humorous article called "How to Cook Your Goose" that I read many years ago. One of the observations is that roasting a 15-pound goose will produce about 20 pounds of rendered goose fat.

-Paul W.

Going to be a lot harder to enjoy chicken skin in the future.

Do not ever render a duck breast, then. That's my advice!

My thought exactly--or a goose!

Bacon is out too...

[Jenise]

Going to be a lot harder to enjoy chicken skin in the future.

Do not ever render a duck breast, then. That's my advice!

I've rendered duck skin, but that largesse I expected--it was half an inch thick!