woah why is this chicken so fatty? Organic free range etc.

Answered on September 12, 2014
Created October 09, 2011 at 8:57 AM

I am not exactly complaining or concerned. This was a healthy animal and all that. But WOW the whole chicken I made the other day had huge hunks of fat all over the place!! I actually removed a giant mass of it before even cooking. I froze the fat- not sure why but it seemed like the thing to do. What can I use it for? And any thoughts on why an animal who was able to roam around had so much? Is it because its fall and they are getting ready for winter?


on October 09, 2011
at 04:47 PM

Make Schmaltz: http://www.sadiesalome.com/recipes/schmaltz.html


on October 09, 2011
at 11:25 AM

Oh and it was a trader joes chicken- not the organic 11$ ones (yikes) but the 6-7$ free range ones that are sans antibiotics etc.


on October 09, 2011
at 11:24 AM

lol I actually thought about taking a pic when I was processing it for cooking... but I figured that might be just a little too weird. Can I use the fat to cook with? Like cut off a piece of it like butter?


on October 09, 2011
at 11:17 AM

TTIWWP - this thread is worthless without pics! As for the frozen fat, chuck it in stew, cassorole or make throw it in some soup.



on October 09, 2011
at 10:08 AM

Chickens are not meant to be vegetarian. That might explain the Chickorexia.



on October 09, 2011
at 09:24 AM

I want to know the answer to this too! I've seen giant variations in the fat on whole chickens - Trader Joe's regular cheap whole chickens are extremely fatty, while Whjole Foods' "organic, vegetarian" (but not free range) chickens are positively anorexic in comparison.

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3 Answers


on October 09, 2011
at 12:45 PM

The universe thinks you ought to try to make schmaltz! http://www.sadiesalome.com/recipes/schmaltz.html

Once you have it made, use it to make http://www.epicurious.com/recipes/food/views/Old-Country-Chopped-Liver-102024 aka Jewish P??t?? like my grandmother used to make!!!




on October 09, 2011
at 12:23 PM

To adapt a common answer to questions of adiposity: it might not be lifestyle, it might be genetic. Different breeds of chicken tend to vary in this respect. As with other industrially farmed animals in the US, most of the commonly bred birds, such as the Cornish Cross, tend to be relatively lean. Perhaps by electing for a high-welfare, organic, free-range bird you lucked into buying a heritage or less industrial variety.

I wouldn't advise cooking with raw chicken fat, unless it's something that is going to be bought to a high heat and maintained there. Render down your saved fat (don't forget to enjoy the delicious chicken crackling that forms naturally!) and use it to make the best chopped liver you've ever had.



on October 09, 2011
at 11:52 AM

I used chicken fat after roasting to fry eggs.

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