In article >,
Christine Dabney > wrote:

> 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.

Since I have been mostly roasting my chickens lately in the convection
oven, I'm placing those hunks of fat that come out of the interior of
the bird between the skin and breast meat on top. This is working really
well! I have quite a bit of chicken fat in the freezer waiting for me
to render it.

Hmmmmm... I was looking for a cooking project for this weekend. Maybe
that will be it. :-) I'm stuck at home on Saturday as they will be
coming to tear my Air Conditioner apart and clean the condenser coils.
A five out job but they need it. They've been freezing up and not
draining properly so water collects on the floor instead of draining out
the drain like it is supposed to.

I was also eyeing the frozen Asparagus stems and Shrimp Shells that I
have in the freezer and will have to check seafood prices. Crab or
shrimp Asparagus soup sounds good right now! I could chop or thin slice
shrimp to go in it instead of crab. Still mulling that one over. <g>

That Basil in the glass of water is now going on 7 days as I bought it
last Wednesday afternoon and it still looks, feels and tastes like it
did the day I bought it so I have fresh basil to put into the soup. I
may stop at Central Market South and pick up more bunches so I have some
to use as Garnish. The current leaves left over are kinda small...
>
> 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.

Fascinating idea! I may have to try that. I was wondering what to do
with rendered chicken fat other than using it in the frying pan, and I
rarely fry food any more.

>
> 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

How goes the Job Hunt hon'? We have a $2,000 bounty here for some
nursing positions where I work, and for night nurses, they raised the
ante even further. <g>
--
Peace! Om

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