"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-13-2006, 09:14 AM   #1
Assistant Cook
 
Join Date: Jul 2006
Posts: 5
Turkey filling and "Chicken fat"

Hello All:

Need to find source (substitute) of “Chicken Fat” similar to that found in Lipton’s CHICKEN NOODLE SOUP.
It’s a small Red box (5”high x 4.5” w x 1.5” thick) with blue label saying CHICKEN NOODLE with diced white chicken. These packages are being discontinued……

The “chicken fat” from these packages "of soup" has been traditionally used for flavoring and texture to Holiday “Turkey filling” in our family. This “chicken fat” is sealed in a foil package and is malleable and yellow.

Questions:
1) Can one buy something similar in market?
2) Is it possible to extract fat while cooking a chicken, then “do something to it” to make fat like Lipton’s Fat?

Thanking all,
Nancy’s helper

__________________

__________________
Nancy's Helper is offline   Reply With Quote
Old 07-13-2006, 09:18 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
If you buy whole chickens, it's relatively easy to gather good-sized pieces of chicken fat. You can render and strain the fat and freeze it for later use.

I'm not familiar with the Lipton product so I cannot tell you if this is an exact replacement. Would there be added seasonings in the Lipton stuff?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-13-2006, 09:30 AM   #3
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Andy M. is correct, if you're buying whole chickens, the fat is easily obtainable. There is a lot of fat where the tail is, just cut that off. If you're cuttin the chicken up, and skinning it, save the skin and render that with the fat. Strain it off and chill it.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 07-13-2006, 09:32 AM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
There is a jarred chicken soup base that fits your description of malleable and yellow. I've used it before, and it's quite tasty, albeit quite high in sodium.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-13-2006, 09:38 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Quote:
Originally Posted by Constance
There is a jarred chicken soup base that fits your description of malleable and yellow. I've used it before, and it's quite tasty, albeit quite high in sodium.
I think Constance has hit the nail on the head. The packet in the soup box is a soup base that is made up of concentrated stock and seasonings, not fat. I guess we were all asleep at the switch except for Constance.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-13-2006, 09:40 AM   #6
Assistant Cook
 
Join Date: Jul 2006
Posts: 5
Whole chickens

Hello:

Thank you for your response....
Yes, i've thought of "cooking a chicken" to get FAT, but never enter my mind about freezing, was thinking more about JAR and keeping in refrigerator.

And, you hit nail on the head.... what's been added to LIPTON's fat giving it the stability (to keep at room temperature in foil bag) and flavouring. or added seasoning. How would one get the chicken fat into that state (Lipton's)?
Any thoughts?
__________________
Nancy's Helper is offline   Reply With Quote
Old 07-13-2006, 09:45 AM   #7
Assistant Cook
 
Join Date: Jul 2006
Posts: 5
Thank you all...

And Constance, do you know the name of the product you made reference to in your reply?
Sure would like to have look see........
Thanks again.
__________________
Nancy's Helper is offline   Reply With Quote
Old 07-14-2006, 12:48 AM   #8
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
It sounds like what you are looking for may be a rendered chicken or goose fat product called schmaltz. You can find it in Jewish/Kosher deli/stores. If you live in a community that has a large Jewish population you can sometimes find it in a grocery store in the "ethnic foods" section.

Here are some recipes to make your own schmaltz. It's really not that hard. I never buy skinless chicken ... it cost more for them to remove the skin and fat, and I don't have the ingredients to make my schmaltz!

I am very familiar with "bases" like Constance was talking about. These are concentrated broths - similar to bouillion cubes but in more of a very thick paste form than dry cubes. Normally - you use 1 teaspoon + 1 cup boiling water to make 1 cup broth. But, you could reduce the water if you're looking for a more concentrated chicken flavor - but it will lack that texture the fat gives. In that case - you could use a little base and a little butter.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 07-14-2006, 01:57 AM   #9
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I agree that Nancy's Helper seems to want chicken base.

They can be found at many stores or on the web. One brand is Minor's, but there are many others.

Good luck.
__________________
auntdot is offline   Reply With Quote
Old 07-14-2006, 08:01 AM   #10
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I would suggest that you could get the same effect for your holiday filling by using chicken bouillion and butter.But boiling a whole chicken (do it for an hour at a good simmer) will give you some delicious chicken broth/stock to use whereever you want and enough rendered chicken fat (that will solidify on top) for your filling. Just freeze in a plastic bag--and remember where you put it in the freezer. ;o)
__________________

__________________
Gretchen is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:20 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.