Confit..... is really anything cooked in fat. Duck confit fries are amazingly delicious..... Definitely a market for duck! Actually just had fried wings in duck fat... yum!
Chicken fat fries????????????
- Thread starter hitnspit
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I wonder if it would make good pie crust for chicken pot pie or if it would be too soft of a fat? I'm very interested in this fat source. In fact, when we move and I start raising my own beef and purchasing FHA pigs, I do plan on rendering the fat.
We like coconut oil for frying, although I do very little actual frying. More like a tablespoon of oil in my carbon steele pan, which is pretty non-stick. The virgin coco nut oil has a bad rap from some very flawed studies done back in the fifties and sixties on hydrogenated coconut oil, a whole different animal.
I really feel any non-adulterated food, eaten in moderation, is nutritious and healthful. It's when we start eating chemicals that are processed and fake foods that we start getting into health problems. I wish I could convince my parent's that eating fake butter and artificial sweetener, skim milk, really does nothing to lower their cholesterol and help them lose weight. Our nation is fatter now, on our skim milk, artificial sweetener, margarine diet, than it ever was on whole milk, real butter and real sugar.
There is simply no comparison in the amount of nutrition and satisfaction when you process a food, remove the fat. Then, your body is left craving foods and overeating.
I wonder if it would make good pie crust for chicken pot pie or if it would be too soft of a fat? I'm very interested in this fat source. In fact, when we move and I start raising my own beef and purchasing FHA pigs, I do plan on rendering the fat.
We like coconut oil for frying, although I do very little actual frying. More like a tablespoon of oil in my carbon steele pan, which is pretty non-stick. The virgin coco nut oil has a bad rap from some very flawed studies done back in the fifties and sixties on hydrogenated coconut oil, a whole different animal.
I really feel any non-adulterated food, eaten in moderation, is nutritious and healthful. It's when we start eating chemicals that are processed and fake foods that we start getting into health problems. I wish I could convince my parent's that eating fake butter and artificial sweetener, skim milk, really does nothing to lower their cholesterol and help them lose weight. Our nation is fatter now, on our skim milk, artificial sweetener, margarine diet, than it ever was on whole milk, real butter and real sugar.
There is simply no comparison in the amount of nutrition and satisfaction when you process a food, remove the fat. Then, your body is left craving foods and overeating.
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I don't think the term "confit" is quite that general. It traditionally refers to something covered and simmered in fat. When the fat cools, it forms a cap over the meat that keeps the air out and keeps it from spoiling. I bet you could do it with chicken fat. It tends to be more liquid at room-temperature than some other fats, but in the fridge it sets up just like bacon fat. Once it's rendered, it seems to store in the fridge indefinitely, without getting a stale flavor.
I don't think the term "confit" is quite that general. It traditionally refers to something covered and simmered in fat. When the fat cools, it forms a cap over the meat that keeps the air out and keeps it from spoiling. I bet you could do it with chicken fat. It tends to be more liquid at room-temperature than some other fats, but in the fridge it sets up just like bacon fat. Once it's rendered, it seems to store in the fridge indefinitely, without getting a stale flavor.
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I'll have to give this a try. I agree with eating the real stuff. My grandparents grew up eating the same foods and didn't have any weight problems until my grandmother stopped making everything from scratch with real ingredients. Once my grandpa was diaganosed with diabetes and put on a strict diet that didn't really work she started cooking again and they both lost weight without changing their diet. My grandmother said her dad had bacon with eggs fried in the bacon fat and they used a piece of bread to soak up the rest of the bacon fat for breakfast every morining and lived to be 92 with no health problems. Of course he was very active too so that probally helped quite a bit too.
I'll have to give this a try. I agree with eating the real stuff. My grandparents grew up eating the same foods and didn't have any weight problems until my grandmother stopped making everything from scratch with real ingredients. Once my grandpa was diaganosed with diabetes and put on a strict diet that didn't really work she started cooking again and they both lost weight without changing their diet. My grandmother said her dad had bacon with eggs fried in the bacon fat and they used a piece of bread to soak up the rest of the bacon fat for breakfast every morining and lived to be 92 with no health problems. Of course he was very active too so that probally helped quite a bit too.
Quote:
I don't think the term "confit" is quite that general. It traditionally refers to something covered and simmered in fat. When the fat cools, it forms a cap over the meat that keeps the air out and keeps it from spoiling. I bet you could do it with chicken fat. It tends to be more liquid at room-temperature than some other fats, but in the fridge it sets up just like bacon fat. Once it's rendered, it seems to store in the fridge indefinitely, without getting a stale flavor.
Confit is a more general than just fat... it's really just about any kind of food submerged into a substance for flavor. Fat just happens to be the most popular because it taste soooo good.... also because like you said it preserves the food. People used to preserve food by confit... mainly now it's for culinary.
I don't think the term "confit" is quite that general. It traditionally refers to something covered and simmered in fat. When the fat cools, it forms a cap over the meat that keeps the air out and keeps it from spoiling. I bet you could do it with chicken fat. It tends to be more liquid at room-temperature than some other fats, but in the fridge it sets up just like bacon fat. Once it's rendered, it seems to store in the fridge indefinitely, without getting a stale flavor.
Confit is a more general than just fat... it's really just about any kind of food submerged into a substance for flavor. Fat just happens to be the most popular because it taste soooo good.... also because like you said it preserves the food. People used to preserve food by confit... mainly now it's for culinary.
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Chicken fat makes an excellent substitute for butter in recipes where you need to cut the fat substance into the flour-such as pie crusts and biscuits.
I render chicken fat on the stove until the skins are browned and crispy and then pour the fat into a container I store in the freezer, taking some out as needed. The crispy skins I douse with a bit of apple vinegar and a pinch of salt and eat as a snack.
I render chicken fat on the stove until the skins are browned and crispy and then pour the fat into a container I store in the freezer, taking some out as needed. The crispy skins I douse with a bit of apple vinegar and a pinch of salt and eat as a snack.
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