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!
No announcement yet.
What to do with surplus fat?