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?
asked byDavid_Csonka (6082)
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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.
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.