Seriously, you keep chicken fat and use it to cook with??
HOW?
I threw out a ton of fat. I thought it was a waste throwing it out but did not know of any uses for it. If I thought it had s use I would keep it.
I am kind of a hoarder that way. I have nearly 40 pounds of pig fat in the freezer. The processing plant did not give me back my beef fat, which means next time I have to process my own cow!
I cut the pork fat into small portions to fit in those wire bird feeders for suet. I will feed it to my wild birds all winter along with using some to make wieners and sausage from chicken and pork roasts. ( I am not a big roast fan) Matter of fact I will grind up many of the beef roasts for hamburger.
AND on another note. I have check all the buildings tonight, I can safely say that da*n barred rock is not in them, so she must be in her coop tonight! ( maybe).
I would do a head count, but I have no idea what the actual number of chickens or barred rocks I have is. I know it is 35 give or take a few.
WHen you are putting in your order for cuts, be specific and tell them EVERYTHING you want back. I do this with the butcher that handles our lambs. I carefully list all that I expect back and how it is wrapped as in how many pounds of fat in a bag.
IN my house we use a lot of fats and oils to cook with. YEs, we cook!! TO keep food from sticking tot he bottom of a pan required a fat. IT is good calories and is good nutrition, as it serves MANY functions. I"m not into the fat is bad craze, but rather embrace it and experimwnt with where I can use which fat as each has a taste.
For example, I made a dish the other night calling for a couple tablespoons of oil to saute the onions and plles. Since bacon was crumbled into the final product I used bacon grease instead of the oil.
We dont do a lot of buiscuits as there is much research that indicates flours are not the best foood choice; and certainly mixing carbs with fats are a nightmare for our heart health. SO . . . . .
Kale spread on a pan and sprinkled with a fat and sprinkled with salt. Baked in the oven until crisp. My kids fight me for it.
We cook a lot of meats so that is a good place to grease the fry pan, or oil the skillet to saute some vegies.
Hopefully this has stirred some ideas. I NEVER NEVER NEVER toss fat. Unless it fell on the floor and got some dirt on it-- THEN it goes to the dogs or chickens. lol YOu can freeze fat and hold it a long time. I disregard the limits set by I dont know who. I have pulled out 10 year old lamb from the freezer and it is good enough to eat. Maybe it is still good because it is kept in the chest freezer, IDK. But just saying, fats keep a long time in the freezer.
( NOTE: just to be clear, we cannot eat diets high in fats and high in carbs. THE standard AMerican diet is high in carbs. I eat a low carb diet of meats, veg and fats.)
