I slice chicken breasts and dry them to make jerky treats for the dog.
I've been saving the trimmings and have chopped some into a soup and
they added some great flavor. But now I've got 5-6 lbs of chicken
& fat-- probably 80% fat.

I've been going back and forth between rendering it down. [with no
idea what I'd do with the schmaltz] and adding some more breast and
making sausage.

I don't make soups often enough to make that use ever catch up to the
dog-jerky production.

What would you do with a big gob of fatty chicken bits?

Jim

On Aug 25, 11:34*am, Jim Elbrecht > wrote:
> I slice chicken breasts and dry them to make jerky treats for the dog.
> I've been saving the trimmings and have chopped some into a soup and
> they added some great flavor. * *But now *I've got 5-6 lbs of chicken
> & fat-- probably 80% fat.
>
> I've been going back and forth between rendering it down. [with no
> idea what I'd do with the schmaltz] and adding some more breast and
> making sausage.
>
> I don't make soups often enough to make that use ever catch up to the
> dog-jerky production.
>
> What would you do with a big gob of fatty chicken bits?
>
> Jim

Throw them to the dog.

"Christine Dabney" > wrote in message
...
> On Sat, 25 Aug 2012 14:34:18 -0400, Jim Elbrecht >
> wrote:
>
>>I've been going back and forth between rendering it down. [with no
>>idea what I'd do with the schmaltz] and adding some more breast and
>>making sausage.
>>
>>I don't make soups often enough to make that use ever catch up to the
>>dog-jerky production.
>>
>>What would you do with a big gob of fatty chicken bits?
>
> I render it down for schmaltz. When I was growing up, my mother used
> it instead of butter, for making stuffing/dressing for the turkey. It
> is wonderful that way.
>
> I save my chicken fat now..to use for the same thing.

Yes, you are fortunate. Chop it into smallish (1/2" or so)
pieces, put them all into a pot and render out the fat, use
low heat. Once the fat is rendered strain the whole thing,
and now you have two treats: 1) the schmaltz, which can do
almost anything like Christine's suggestions, fry potatoes
in it, eat it on hot toast ... 2) the leftover bits, in the strainer,
which you spread out on a plate, sprinkle with salt, and you
have wonderful little snacks called gribenes. Also delicious.
Wander through Google on "making schmaltz" and you will
find a lifetime of recipes, all basically variants on the above.

pavane

On 8/25/2012 1:34 PM, Jim Elbrecht wrote:
> I slice chicken breasts and dry them to make jerky treats for the dog.
> I've been saving the trimmings and have chopped some into a soup and
> they added some great flavor. But now I've got 5-6 lbs of chicken
> & fat-- probably 80% fat.
>
> I've been going back and forth between rendering it down. [with no
> idea what I'd do with the schmaltz] and adding some more breast and
> making sausage.
>
> I don't make soups often enough to make that use ever catch up to the
> dog-jerky production.
>
> What would you do with a big gob of fatty chicken bits?
>
> Jim
>

Render them for schmaltz. It keeps forever in the fridge.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Jim Elbrecht wrote:
>
>What would you do with a big gob of fatty chicken bits?

Freeze it for winter bird food.

Sheldon has a helpful suggestion.

> >What would you do with a big gob of fatty chicken bits?
>
> Freeze it for winter bird food.

That's Shelley's way of saying "tell your fave hooker to smear it on
her boobies".

My grandmother used chicken fat instead of lard or some other when she made
her version of chicken and dumplings. Her dumplings were not raw, fluffy
globs. They were nearly paper thin much like pasta. Killer good. In fact,
she probably killed off lots of Alabama and Mississippi kin with her special
ingredient. What a way to go. Polly

Brooklyn1 wrote:
>
> Jim Elbrecht wrote:
> >
> >What would you do with a big gob of fatty chicken bits?
>
> Freeze it for winter bird food.

Make chicken broth/stock. That fat contains a lot of flavor. That's what I
would do with it. the broth can be frozen in pint or quart containers for
months.

G.

Christine Dabney > wrote:

>On Sat, 25 Aug 2012 14:34:18 -0400, Jim Elbrecht >
>wrote:
-snip-
>>What would you do with a big gob of fatty chicken bits?
>
>I render it down for schmaltz. When I was growing up, my mother used
>it instead of butter, for making stuffing/dressing for the turkey. It
>is wonderful that way.

Thanks all--- That does seem to be the consensus-- now for a cooler
day that I don't mind minding the stove.

Jim