per 100 grams
Carbohydrates 0 g
Proteins 0 g
Fats 99.8 g
Water 0.2 g
Sugar 0 ug
Fiber 0 ug

Chicken Fat

900 Calories per 100g

Chicken fat, also known as schmaltz or chicken drippings, is a type of edible fat used in cooking. It is made from the fat of a cooked chicken or other fowl, typically rendered from the bird’s skin. The rendered fat is then either poured off or strained in order to obtain the pure fat. This pure fat can be used in a variety of ways, most commonly as a cooking fat or as a flavor enhancer.

The flavor of chicken fat can vary depending on the bird it is made from, as well as the method of rendering. A lighter, purer fat will have a less intense flavor, while a darker or cloudier fat will typically have a stronger, more pronounced taste. This characteristic makes chicken fat a great choice for dishes that require an extra punch of flavor. It is also relatively inexpensive and stores easily, making it a popular cooking ingredient.

When using chicken fat, it is important to keep in mind that it can burn quickly, so it is best used for short-cooking methods. It can also burn easily when added too early in the cooking process. Slow, low-heat temperatures are recommended when using chicken fat on the stovetop. Additionally, if the fat has not been rendered completely, it should not be used for deep-frying since hot oil can cause the unrendered fat to splatter, which is dangerous.

When buying chicken fat, it is important to choose a product that has been rendered from a good quality bird. This is especially true when looking for a rendered fat that is already packaged and ready to use. Since most packaged fats will be made with a mix of different bird species, looking for a product that indicates the type of bird used in the rendering can help ensure it has a good flavor. Additionally, some brands may specify what type of fat is in their product, such as lard or butterfat. If a brand does not list this information, it is best to avoid it.

When using chicken fat at home, it can be rendered by cooking pieces of chicken in a pan or oven and collecting the resulting fat. The fat can then be strained into a container and stored in the refrigerator until needed. Many consider the homemade variety to have the best flavor and aroma, although commercial rendered fat is still popular for convenience. When storing the fat, it should be kept in an airtight container and consumed within a couple of weeks for best results.

Overall, chicken fat is a great flavor-enhancing addition to many types of dishes, from savory to sweet. It is inexpensive, stores easily, and has a wide variety of uses. From soup to roasted vegetables to baked goods, this versatile fat can take any meal to the next level.