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Chicken butter?

Discussion in 'The Homestead Kitchen - Recipes Etc' started by CrealCritter, Jul 3, 2018.

  1. Jul 3, 2018
    CrealCritter

    CrealCritter Super Self-Sufficient

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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?

    IMG_20180702_235755455.jpg
     
  2. Jul 3, 2018
    FarmerJamie

    FarmerJamie Mr. Sensitive

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    Schmaltz! Let it melt back into your broth when you use it
     
    Hinotori and tortoise like this.
  3. Jul 4, 2018
    Britesea

    Britesea Sustainability Master

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    I've used it to fry eggs-- it gives them a wonderful rich flavour
     
  4. Jul 4, 2018
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Awesome thanks guys I'm gonna try and fry some eggs in it tomorrow.
     
  5. Jul 5, 2018
    milkmansdaughter

    milkmansdaughter Super Self-Sufficient

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  6. Jul 5, 2018
    tortoise

    tortoise Wild Hare

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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.
     
  7. Jul 5, 2018
    Beekissed

    Beekissed Mountain Sage

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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.
     
    BarredBuff likes this.
  8. Jul 25, 2018
    wyoDreamer

    wyoDreamer Almost Self-Reliant

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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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