Pressure-Rendered Chicken Fat Recipe

Pressure-Rendered Chicken Fat Recipe
Staff Writer
Melissa Lehuta/Modernist Cuisine, LLC

Pressure-Rendered Chicken Fat

Pressure-rendered chicken fat adds flavor as it drips into your heat source and rises back up as smoke.

40
Servings
22
Calories Per Serving
Deliver Ingredients

Notes

This recipe was adapted from Modernist Cuisine's post "For a Great Summer Feast, Cook Ahead, and Bring on the Fat."

Ingredients

  • 2 1/2 Cups chicken skin, ground
  • 1/2 Teaspoon baking soda

Directions

Combine and divide equally between two 16-ounce jars. Tighten the lids fully and then unscrew them one quarter turn so that they do not explode.

Place the filled jars on a rack or a trivet in the base of a pressure cooker. Pressure-cook at a gauge pressure of 1 bar/15 psi for 1 ½ hours. Start the timing as soon as full pressure has been reached.

Let the cooker cool, or run tepid water over the rim, to depressurize it. Let the jar contents cool to avoid splattering. Strain the jar contents and discard the solids.

Allow the liquid to settle, and then decant the warm fat. Alternatively, refrigerate it until the fat solidifies, at least 4 hours, and then scoop the clear fat off the top.
 

Nutritional Facts

Total Fat
1g
1%
Cholesterol
17mg
6%
Protein
3g
7%
Calcium, Ca
2mg
0%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
28mg
4%
Selenium, Se
4µg
7%
Sodium, Na
66mg
4%
Water
8g
0%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.