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What to do with surplus fat?

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  • What to do with surplus fat?

    Now I cook much fattier meats and don't eat bread, pasta rice and potatoes, what can I do with the surplus fat? Bacon only needs a little bit of fat to start with as it comes with its own and makes a surplus after cooking. Roast chickens always end up swimming in fat. I don't want to throw it away. The other day I ended up cutting a triple slice of bread and using it to soak up all the chicken juice, but this is far from ideal as now I am relatively unused to carbohydrates the bread gives me a headache and makes me feel over-full later. But the chicken juice was nice!

  • #2
    i usually put the drippings back on top of chicken before eating, oh and i coat my chicken in bacon grease before i bake it

    i only keep bacon grease, none of the others ...
    started at 310 July 23rd 2011 ... workin and workin!

    my journal - http://www.marksdailyapple.com/forum/thread34980.html



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    • #3
      Save it for later cooking.
      My journal where I attempt to overcome Chrohns and make good food as well

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      • #4
        Save jars or get some and refrigerate it for later. Always nice to have veggies cooked in fat, and I bet it would be useful for baking experiments as well as stews!
        Depression Lies

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        • #5
          Originally posted by strom View Post
          Save it for later cooking.
          I always try to have something in the fridge to fry up eggs or whatever else but I have the opposite problem, never enough fat which is what the coconut oil is for.
          Wheat is the new tobacco. Spread the word.

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          • #6
            yeah i LOVE coconut oil on veggies etc ...

            ive never kept chicken grease .. maybe i should??? works well for you guys?
            started at 310 July 23rd 2011 ... workin and workin!

            my journal - http://www.marksdailyapple.com/forum/thread34980.html



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            • #7
              I keep it and use it - brilliant for frying fish cakes, or potatoes, or to pour on veg, or frying eggs - the list is endless. And I regularly render down pork fat to make lard, which I use inn quantity.

              Chicken fat, duck fat, pork, beef - the only one I don't really like is fat from roast lamb. It seems to coat the inside of the mouth . Yuk!

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              • #8
                Originally posted by namelesswonder View Post
                Save jars or get some and refrigerate it for later. Always nice to have veggies cooked in fat, and I bet it would be useful for baking experiments as well as stews!
                Am doing that already. It is still going off before I eat it! I did add a lot to a duck soup/stew, but it got to taste too greasy - I really added a lot. I skimmed a bit off. Having a fat fortified soup was very good when I got back from my 20 mile bike ride after a 1 day fast.

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                • #9
                  Originally posted by breadsauce View Post
                  I keep it and use it - brilliant for frying fish cakes, or potatoes, or to pour on veg, or frying eggs - the list is endless. And I regularly render down pork fat to make lard, which I use inn quantity.

                  Chicken fat, duck fat, pork, beef - the only one I don't really like is fat from roast lamb. It seems to coat the inside of the mouth . Yuk!
                  Normally I steam vegetables. I think the trick is to cook less veg when frying them, as otherwise it gets too much. I have found that although good streaky bacon (the only kind I get) has its own fat, by frying it in 1/4" fat it cooks much more quickly and crispier. Also the eggs consume are good deal of the fat. My surplus is a bit smaller.

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                  • #10
                    Originally posted by touchdowntodd View Post
                    i usually put the drippings back on top of chicken before eating, oh and i coat my chicken in bacon grease before i bake it

                    i only keep bacon grease, none of the others ...
                    I do find lard is much nicer than chicken or duck fat, especially after a few days. Lard and dripping I never throw out. The bird fats don't seem to keep or fry as well.

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                    • #11
                      When I roast a whole chicken I save the fat as well as what's left of the carcass after we've picked at it. If you haven't made bone broth it is really simple, tastes exceptional and has wonderful healing properties. Here's a little "how to" for you.
                      My Blog: Healthy Living How To
                      sigpic

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                      • #12
                        I reduce the drippings with some aromatics and herbs and then use it as a sauce for the meat. Or I make soup.
                        Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                        http://www.krispin.com/lectin.html

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                        • #13
                          I've been doing something mostly like that by accident. When I do is throw the whole carcass and any leftover bones into a big pan, add some frozen pees and spinach, some salt and peppercorns, and leave to simmer for an hour or two, or more. From your recipe I can see what I should have been doing is throwing all the surplus fat and juice in too. I don't bother taken the meat out as I like to have the meat in the soup. Usually I eat it as-is, but my 3 year old daughter doesn't like the spinach or peas, so I sieve it and she drinks the result. I read that little children don't like veg because of its high fiber and that they refuse greens for good reason, having only a small digestive system, so I don't mind that. I fish her out bits of meat it she wants them.

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