Rendered Chicken Fat

By Florence Fabricant

Updated Oct. 12, 2023

Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(7)
Comments
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Featured in: FOOD; The Saving Grace of Chicken Livers

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Ingredients

Yield:Y cup
  • ½cup raw chicken fat
  • Pinch of kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

231 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 29 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the chicken fat and salt in a small, heavy saucepan.

  2. Step 2

    Cook very slowly over low heat, stirring from time to time, until the fat is completely liquified and the cracklings are golden brown.

  3. Step 3

    Strain the fat into a jar or crock and refrigerate. Reserve the cracklings - crisp, fried bits that are left after fat is rendered - to use in making chopped liver or as a garnish for salads or mashed potatoes.

Tip
  • If desired, slices of garlic or sliced or chopped onion can be added to the fat as it is rendering for additional flavor.

Ratings

4 out of 5
7 user ratings
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Comments

hl

I have some very old chocolate cake recipes that use chicken fat, and these result in some of the finest, most delicate crumb of any cake you might make. The fat is also great for making potato pancakes (our family name for latkes).

Ahalyah

Hi I see it's been a year simce this comment waa posted but if you are willing to share the cake recipes you mentioned I would really like to try that.

hl

I have some very old chocolate cake recipes that use chicken fat, and these result in some of the finest, most delicate crumb of any cake you might make. The fat is also great for making potato pancakes (our family name for latkes).

Ahalyah

Hi I see it's been a year simce this comment waa posted but if you are willing to share the cake recipes you mentioned I would really like to try that.

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