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Old 09-15-2006, 06:41 PM   #11
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Question Question re: chicken fat / schmaltz

Hello,
I'm new to this site and found it by doing a search on "freezing chicken fat". Can anyone out there could tell me the best (safest) way to freeze small quantities of chicken fat, for future use. Thanks.
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Old 09-15-2006, 06:46 PM   #12
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I use it to make the roux for my chicken potpie, like I would use turkey grease to make my gravy for T'giving. And don't forget duck fat and cassoulet. It is delicious stuff.
When I roast a chicken I will sometimes put a thick layer of sliced onions and potatoes under the chicken to roast in the fat that comes off the chicken.
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Old 09-15-2006, 06:51 PM   #13
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bragawave, are you talking about rendered fat or just the trimmings from the raw meat?
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Old 09-15-2006, 07:15 PM   #14
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Question It's rendered fat...

To: mudbug
Apologies for not being more specific. It's rendered chicken fat, which was skimmed from a large pot of chicken stock. I've already used some to make matzo balls, but have quite a bit left. In the past, I've kept any extra in a container in the refrigerator... and then usually forget that I had saved it.

I'm not Jewish, but did grow up in a Jewish neighborhood when I was a kid.
I don't cook many traditional Jewish dishes, but have wonderful memories of being served homemade chicken soup with delicate matzo balls. As so many people know, the ONLY way to get tender super-delicious matzo balls, is to use chicken fat in the recipe. YUM!!!

So... any ideas on how to safely freeze the extra? I don't have one of those bag sealing machine, that suck the air out of a bagged portion. If I formed little patties out of the chilled fat, and put each one in a zip lock sandwich bag... would that be safe enough for the fat to be stored in the freezer?
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Old 09-15-2006, 07:38 PM   #15
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Quote:
Originally Posted by bragawave
To: mudbug
...It's rendered chicken fat, which was skimmed from a large pot of chicken stock.
After skimming this from the top of the refrigerated stock heat it until the spiting stops and the water is boiled off.
Quote:
So... any ideas on how to safely freeze the extra? I don't have one of those bag sealing machine, that suck the air out of a bagged portion. If I formed little patties out of the chilled fat, and put each one in a zip lock sandwich bag... would that be safe enough for the fat to be stored in the freezer?
I welcome the professional expertise of VeraBlue at this point but I think you can freeze safely in whatever quantities you want. Mine is in an empty yeast jar.
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Old 09-15-2006, 08:02 PM   #16
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Thanks

Thanks, skilletlicker. I wouldn't have thought of removing any drops of stock from the chicken fat. Heating it up would serve that purpose perfectly.
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Old 09-15-2006, 08:04 PM   #17
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chickenfat is disgusting..the only thing i dont like cutting is the fat off of chicken...well any fat, but chicken fat is by far the most foul
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Old 09-15-2006, 08:57 PM   #18
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We are talking rendered fat, not raw fat.
Just freeze it in a plastic bag. It will be fine. There isn't anything to get freezer burn.
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Old 09-15-2006, 10:33 PM   #19
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Smile Thanks

Quote:
Originally Posted by Gretchen
We are talking rendered fat, not raw fat.
Just freeze it in a plastic bag. It will be fine. There isn't anything to get freezer burn.
---------
Yes, rendered fat... not raw.

Thanks, Gretchen. I also appreciated and totally agree with your earlier posting regarding turkey fat and duck fat as well... and I never use a rack to roast chickens. There's nothing better than round slices of onion, under the birds as they roast, for great pan drippings (and "non-stick" roasting).

As previously suggested, I'll evaporate (in a saucepan, on the stovetop) whatever drops of stock exist in the rendered/skimmed fat and then freeze it in zip-lock bags for future use.

I'm still learning how to navigate through this website, and trying to figure out all the options, but I can see that this site will prove to be a great information resource for me. Thanks to all!
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Old 09-15-2006, 11:05 PM   #20
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I love schmaltz!

You don't have to get too fancy if you want to store it for more than a couple of weeks ... just skim it and then put into an ice-cube tray and freeze (a little stock in it isn't going to hurt anything). When frozen, dump into a zip-top freezer bag ... squeeze out as much air as you can, seal, then use as needed.
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