Any body know of recipes calling for Chicken Fat?

Answer 1

Chicken and Dumplings

4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch cayenne pepper
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat
DIRECTIONS
Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

Answer 2

this sounds pretty good to me

Chilled Garlic and Onion Soup


1 1/2 cups cubed whole-wheat Italian bread, without crust
1 Tbsp. unsalted butter
1 Tbsp. canola oil
3 cups chopped onions
6 large garlic cloves, chopped
4 cups fat-free, reduced sodium chicken broth
4 parsley sprigs (see note)
4 fresh thyme sprigs, or 1 tsp. dried
1 bay leaf
1 cup whole milk
Salt and ground pepper, preferably white
1/4 cup chopped flat-leaf parsley, for garnish



Let the bread cubes stand overnight so they are stale and hard, or dry them in 300 F. oven for about 15 minutes, stirring them once or twice. Cool until the bread is hard.

In a deep, heavy pot, heat the butter and oil over medium heat. Add the onions, and sauté until they start to color, 10 minutes. Add the garlic and cook until the onions are deep gold, with dark brown edges, 15-20 minutes.

Add the broth, parsley, thyme and bay leaf. (To make the later removal of the herbs easier, place them in a large mesh teaball, or one made specifically for holding herbs.) Increase the heat. When the soup comes to a boil, reduce the heat and simmer 10 minutes. Add the bread and cook 10 minutes. Remove from heat and let stand 20 minutes to cool slightly.

Remove the parsley, thyme and the bay leaf. Purée the soup in a blender until smooth. Blend in the milk. Season to taste with salt and pepper. (Refrigeration dampens the flavor, so chilled soups need more than the usual amount of seasoning.) Chill completely, 4 to 24 hours.

Before serving, adjust the seasoning. Divide the chilled soup among 4 bowls and serve garnished with the parsley.

Makes 4-6 servings.

Answer 3

Check out any good kosher cookbook