I've recently started trying to live with less waste, plus just spending less in general, and one thing I have realised is that in cooking at types of meats whether frying bacon for breakfast or boiling chicken parts for broth, a lot of fats are released.
I don't know if some medeival ancestor is speaking here, but I try to reserve this fat, cause it's valuable animal product! I almost feel a sense of wealth when I skim the fat from my broth or strain it from the pan. Plus, it tastes great as a cooking oil for other foods.
Right now, I have bacon grease and chicken fat I saved from boiling bones for broth. I did have to re-heat it after collecting to remove water and strain out residual herbs from broth making, but it was worth it!
December 16, 2020 at 11:01PM
