4

votes

How many times can I reuse the fat from cooking?

Answered on August 19, 2014
Created March 26, 2010 at 5:51 PM

I cook chicken in my crockpot just about every day, and slow cook it with coconut oil and whatever leftover fat was from the previous meal. After taking the chicken out, I pour the remaining oil through a fine filter to keep out meat, and put it in a container in the refrigerator. Overnight, it separates into fat oil and a jello like substance. I wash off the jelly, and then use the fat oil for the next batch of chicken. Can I repeat this process indefinitely?

65125edd5aafad39b3d5b3a8b4a36bb7

(6082)

on March 29, 2010
at 07:38 PM

So, what should I use that jelly for? Is that stuff chicken stock then?

9d43f6873107e17ca4d1a5055aa7a2ad

on March 27, 2010
at 02:20 AM

BTW people pay good money for that jelly. Saw it as veal au jus at an artisan market here for $20 a pint

9d43f6873107e17ca4d1a5055aa7a2ad

on March 27, 2010
at 02:18 AM

Yeah, I actually asked a question specifically about that jelly here http://paleohacks.com/questions/1754/what-is-this-jelly-at-the-bottom-of-my-lard I'm now using it as an aspic-like appetizer

06d21b99c58283ce575e36c4ecd4a458

(9948)

on March 26, 2010
at 06:56 PM

That jelly is nutritious chicken broth soup. Don't throw it away. Put it in the crockpot also. And keep reusing the fat and broth. They never go bad if you keep the temperature up around 250F. Or put it in the fridge or freezer but reuse it all.

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2 Answers

3
Eae21abfabb19c4617b2630386994fd9

on March 26, 2010
at 07:50 PM

The jelly is gelatinous chicken stock- one of the most healthy things you could eat, and a great base for sauces! If you want it to keep longer, keep a layer of fat on top of it. You don't need to re-use that part since every batch of chicken will make its own new broth.

You may be able to avoid the need for fat re-use by altering your process. I usually place ghee under the skin of the chicken (not as hard as it sounds) and roast it. All the fat drippings are used to dip the chicken in, or just eaten with the meal. In your situation (waiting for fat and stock to separate), I would try to consume all the fat from the last batch of chicken with the current finished chicken. Put a little less fat in the crock if need be, and try placing it under the skin if possible so it is better absorbed.

1
5740abb0fa033403978dd988b0609dfd

on March 26, 2010
at 06:27 PM

Of course you can. Oh, you meant to ask should you. :-)

I think yes. In fact a few weeks ago on the radio show "Splendid Table" the host was discussing with a guest Chinese Master Sauce that is used in Chinese cooking. Apparently cooks take it with them whenever they change places of employment and, like a good sourdough, it can be many years old. The measure of a chef is his Master Sauce. The show is at http://splendidtable.publicradio.org/listings/100306/, Master Sauce is the first segment. (After doing more searches on Master Sauce I see it is mostly sugar and salt water with only residual fat.) Regardless, the thing is, you're always replacing most of the old fat with new fat. It's a classic "tank" problem for anyone that's done differential equations in calculus. Since you are using a crock pot, the fats don't get hot enough to break down and you are always adding new. Of course if it makes you nervous, throw it out and start new every fortnight or so.

I think the real question here is why are you washing off the jelly? :-) Actually, I've wondered myself if that's where the omega-6's hang-out, or is it just good old fashioned gelatin. I figure since it's one of the two, I eat it half the time.

65125edd5aafad39b3d5b3a8b4a36bb7

(6082)

on March 29, 2010
at 07:38 PM

So, what should I use that jelly for? Is that stuff chicken stock then?

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