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Cooking fats

Ryan_Ellison_78280

Aloha,

What is the best way to clarify chicken, beef, and pork fat? I'm trying to make max utilization from animal butchery and would like to work with chicken fat to cook chicken, etc... Anyone have success with this regarding smoke point, etc?

Mahalos,

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Ryan_Ellison_78280

Mahalos,

Chris_Young_80640

A simple method is to strain the fat through a sieve (don't waste your time with a coffee paper filter) while it's hot enough to be a liquid oil, then let it chill it in the container until it's solid. Scrape out the solid fat, being careful not to scoop up any of the liquid or impure bits between the fat layer on top and water layer on bottom. You can then repeat the process to get better clarity. Basically, it's just like making clarified butter.

If you've got a centrifuge, then you could use that too ;-)