On Tue, 27 Apr 2010 20:22:20 -0500, zxcvbob >
wrote:

>Frying the chicken in the chicken grease should render all the
>moisture out of the fat and also give it a "roast" taste (like
>schmaltz). And the chicken fat will intensify the flavor of the
>chicken and also should spice it with bayleaf. Win-win.
>
>I better go check on it so it doesn't burn...

That sounds so good.

I haven't been saving my chicken fat lately, as I don't have a place
where I will be for a very long time. Usually, when I get whole
chickens, I remove the fat before cooking..and then freeze the fat til
I want to render it.

My mother used to render fat at the holidays, and use it for our
turkey stuffing. It makes a really superlative stuffing, to use that
as your fat.

You have reminded me that I will need to make a small batch of chicken
broth when I get to the Sacramento area in a few days. I will be
looking around for some backs, necks, feet, and wings... My pressure
cooker will be coming out of the box pretty quick to make my broth...

Christine