Chicken butter?

CrealCritter

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I made a couple more presser cooker chickens for dinner tonight. Those old roosters sure are tender when they come out of the pressure cooker. The left over broth I put in a quart sized jar and stuck in the fridge. After a while it separated and the top layer looks like butter but it's chicken. I'm calling it chicken butter but is it good for cooking with?

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tortoise

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I see you've got in in a storage jar (not canned), but for posterity, I'll comment that broth for canning should be chilled, fat skimmed off, then brought to a boil again before canning. And by "skimmed off" I mean removing a thick chunk like that! I feed it to the chickens.
 

Beekissed

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I made a couple more presser cooker chickens for dinner tonight. Those old roosters sure are tender when they come out of the pressure cooker. The left over broth I put in a quart sized jar and stuck in the fridge. After a while it separated and the top layer looks like butter but it's chicken. I'm calling it chicken butter but is it good for cooking with?

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It's excellent..and considered a "good" fat for your health. Next time, cool your broth in the fridge in a bowl, then skim off this fat when it solidifies. Place it in a quart or gallon zip loc, smash it flat and freeze it that way. When you want to use it, you just open your bag, break off a piece of the schmaltz and throw it in the pot or pan. Easy to keep, easy to use that way.

It's GREAT in creating a creaminess to potato soups, for making a roux of any kind, for pastries, or for just frying or sauteeing something in. Gives a velvety texture to most anything you add it to.
 

wyoDreamer

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I made fried potatoes with schmaltz the other day - they were so good! It really does add a terrific background flavor to whatever you add it too.
 
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