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Recipe: Roasted Chicken Fat Mayo

tim.d.chin

Go to the Recipe: Roasted Chicken Fat Mayo

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lotemomer

Do you think I can get a similar flavor by rendering the fat from chicken skins in a pan over a decently high heat? Not sure how to maximize "roast" flavor.

monaghan.joseph

What are you planning to do with the skins after you roast them? 😉

glogrono

I assume this same method and ratios would work to make a bacon-fat mayo?

rlcooper

Could you use duck fat instead of chicken fat? I have heaps of the former rendered from searing SV duck breasts, and none of the latter…

nicholas.gavin

Absolutely Robyn, you can substitute duck fat for the chicken fat 1:1.

I'm sure the duck fat tastes great from the searing but I recommend tasting it first if you haven't already. Sometime reserved fat from searing has an acrid taste and isn't worth holding on to. Please let me know what you think, I'm curious.

nicholas.gavin

Absolutely. I would taste and check the salt level before adding the bouillon powder though.

Sounds like a fun recipe you can fork into many different directions. Maybe a touch of maple syrup and pickled Granny Smith apples for a take on a Remoulade.

nicholas.gavin

Hey Omer. You can definitely do this. Tim and I did this a few times actually.

This is what I would do:

Start by placing your chicken skins in the freezer for about an hour to firm them up.
Transfer skins to a food processor (if you have a lot of them) and pulse to break them up for maximum surface area. Alternatively I would just slice skins into thin ribbons with a knife.
Transfer skins to a nonstick pan with a small amount (about 1/2 cup) of water. Cover with a lid and cook for about 5 minutes on medium-high heat. This helps jumpstarts rendering the fat.
Remove the lid and continue to cook until all the water has evaporated. When the water level gets really low be sure the top is partially covered with a lid or splatter screen to reduce the mess from splattering fat.
Reduce the temperature to medium and at this point you're pan-frying the skins in their own fat. Be sure to mix with a silicone spat while frying.
Once the skins are golden, strain and transfer the skins to a paper towel lined tray/plate, season and enjoy as a snack once cooled to room temp. The fat will now have a nice "roast" flavor to it.