Monday, April 26, 2010

Chicken Drippings


In the constant quest to conquer cooking, I've come upon a curious new use for conventionally cast-off comida.

Chicken drippings are delicious--we all know that-- but they are rarely kept unless one is making gravy. This shouldn't be so. Chicken drippings have a multitude of uses.

By chicken drippings I mean the liquid left over after a chicken is roasted. This includes the gelatinous jus, and the fat which will rise to the top after the mixture is poured into a container and cooled (make sure to pour into a narrow container so that the fat is distinct from the jus) . Flavored by roasted chicken, the fat is much more flavorful than say an average canola or peanut oil (the kitchen literally smells like chicken soup when I'm heating the oil up) and the jus is far superior to any broth.

(mushrooms deglazed with chicken jus)
The fat is perfect for sauteeing--I cook eggs and vegetables in it--and the jus is delicious too. It's like a concentrated chicken stock. It adds a chickeny tang to anything. I add the jus to soups or I deglaze pans of vegetables with it. I am however, only touching upon the possibilities of chicken drippings. It's an awesome new ingredient that I'm excited to work with.

10 comments:

Cali said...

Schmaltz (chicken fat) is used extensively in Jewish cooking. Matzo balls just aren't the same without it. I never waste a drop!

Curt said...

I think you have just described schmaltz -- a staple of Jewish grandmothers for generations! It is indeed wonderful/magical stuff. I'm curious if it can be frozen so there's always some handy.

Miriam the Mommy said...

You've discovered shmaltz! (i.e. chicken lard)

Available by the tub at your local Jewish grocery.

Fry little bits of chicken skin in it for "gribinitz," which can beat out Bacos any day on a salad (or just as a snack).

Joseph Bayot said...

Agreed!

Here's a blog post that always gets my mouth watering: http://droplr.com/TzIbK

Makes me want to go roast a chicken riiiiight now.

Mandoline said...

Great ideas. Our grandmothers used every part of the chicken and nothing went to waste. I could have lived without the liver & onions however.

Amy @ Ess Eppis said...

I was going to chime in too, but everyone beat me to the schmaltz.

FYI @Curt - it can be frozen.

allison said...

I assume this keep in the fridge?

James said...

jus jelly on toast!

Sophea Lazane said...

Chickenn fat is used widely in cookings. They bring great tastes in the cook especially when you use it in food sauces.

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