On Wed, 28 Apr 2010 15:36:35 -0400, Tracy wrote:

> gtr wrote:
>> On 2010-04-28 05:32:20 -0700, George Shirley said:
>>
>>> For gumbos and chicken and dumplings I prefer the boneless/skinless
>>> thighs.
>>
>> Are these common where you are? I've recently taken on a role as co-chef
>> in the kitchen after 15 years away from the game. I was looking around
>> for boneless thighs and found nothing at a couple of large chains. I
>> thought maybe white meat had evolved to the only game in town.
>
> They exist, at least where I live near Boston.
>
> I usually just take the bone out myself though. Or rather, my
> husband takes the bone out.
>
> Tracy

i thought the husband was supposed to put the bone in.

your pal,
blake

In article >,
Omelet > wrote:


> Mom's favorite use for rendered chicken fat was making pie crusts.


My son is a cook. He's not much for baking. There are basically two
cooks there, and the other cook prefers baking. That sometimes works
out, although they only both work if they have a big group.

The other cook is very petite, and soft-spoken. She likes to make her
pie crust with bear fat. As she says, first you have to kill a bear! I
guess she's quite the hunter.

--
Dan Abel
Petaluma, California USA

In article >,
"Ophelia" > wrote:

> >
> > All well and good but I personally prefer to water render it like mom
> > taught me. Might not be "traditional" but it works and gets a clean,
> > neutral flavored product that is then suitable for either savory or
> > sweet use.
> >
> > Mom's favorite use for rendered chicken fat was making pie crusts.
>
> Describe your Mum's method please, Om?

Sure thing! Just water rendering.

Chop the fat up and toss it into a pot of water. No particular
proportions, just make sure the fat is well covered.

Bring it up to a simmer only! The rendered fat will then float to the
top. When what is left of the fat solids is all scrunched up, put the
entire pot into the refrigerator. The floating fat will harden and that
makes it easier to remove it and jar it.

She would then pressure can it in 1/2 pint jars or freeze it if if was a
smaller amount.

There are quite a few references for water rendering on google as well.
:-)

Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
>
> > Mom's favorite use for rendered chicken fat was making pie crusts.
>
>
> My son is a cook. He's not much for baking. There are basically two
> cooks there, and the other cook prefers baking. That sometimes works
> out, although they only both work if they have a big group.
>
> The other cook is very petite, and soft-spoken. She likes to make her
> pie crust with bear fat. As she says, first you have to kill a bear! I
> guess she's quite the hunter.

<lol> Sounds like a girl after my own heart. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
> Sure thing! Just water rendering.
>
> Chop the fat up and toss it into a pot of water. No particular
> proportions, just make sure the fat is well covered.
>
> Bring it up to a simmer only! The rendered fat will then float to the
> top. When what is left of the fat solids is all scrunched up, put the
> entire pot into the refrigerator. The floating fat will harden and that
> makes it easier to remove it and jar it.
>
> She would then pressure can it in 1/2 pint jars or freeze it if if was a
> smaller amount.
>
> There are quite a few references for water rendering on google as well.
> :-)

Thankee, Ma'am When you refer to the fat... do you also mean skin, some
of the meat etc? I
see very little fat in chickens these days.
--
--
https://www.shop.helpforheroes.org.uk/

On 2010-04-30 07:54:04 -0700, blake murphy said:

> excellent song.
>
> <http://www.last.fm/music/Robert+Preston/+videos/+1-EFofqe26t-4>
>
> i understand many americanskis heard this repeatedly at school. apologies
> if it brings back unpleasant memories.

I never heard it before. And I hope to never hear it again.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On Wed, 28 Apr 2010 12:28:53 -0700 in rec.food.cooking, gtr
> wrote,
>On 2010-04-28 05:32:20 -0700, George Shirley said:
>
>> For gumbos and chicken and dumplings I prefer the boneless/skinless thighs.
>
>Are these common where you are?

The Mexican Supermercado here often has boneless skinless chicken leg
meat. Thigh and drumstick meat still attached to each other as one
piece.

On Fri, 30 Apr 2010 08:43:25 -0700, gtr wrote:

> On 2010-04-30 07:54:04 -0700, blake murphy said:
>
>> excellent song.
>>
>> <http://www.last.fm/music/Robert+Preston/+videos/+1-EFofqe26t-4>
>>
>> i understand many americanskis heard this repeatedly at school. apologies
>> if it brings back unpleasant memories.
>
> I never heard it before. And I hope to never hear it again.

you got no soul.

your pal,
blake

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news >
> > Sure thing! Just water rendering.
> >
> > Chop the fat up and toss it into a pot of water. No particular
> > proportions, just make sure the fat is well covered.
> >
> > Bring it up to a simmer only! The rendered fat will then float to the
> > top. When what is left of the fat solids is all scrunched up, put the
> > entire pot into the refrigerator. The floating fat will harden and that
> > makes it easier to remove it and jar it.
> >
> > She would then pressure can it in 1/2 pint jars or freeze it if if was a
> > smaller amount.
> >
> > There are quite a few references for water rendering on google as well.
> > :-)
>
> Thankee, Ma'am When you refer to the fat... do you also mean skin, some
> of the meat etc? I
> see very little fat in chickens these days.
> --

I'm sure you could use fatty skin, or those large bits of fat off of the
thighs. But most chicken fat I see are two large hunks just inside of
the body cavity in the back.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine