Natural Chicken Fat: A Culinary Gem
Only free-range or wild chickens have fat deposits within their abdominal cavity. Factory-farmed chickens typically do not. This discrepancy can be attributed to two key factors:
Diet: Factory-bred chickens are fed high-protein, low-fat diets specifically designed to promote rapid growth.
Short Growth Cycle: Factory-farmed chickens have a truncated growth period, typically around 42 days, making it difficult for them to accumulate abdominal fat.
A free-range chicken weighing 2kg that has amassed nearly 0.5kg of abdominal fat is likely to be over a year old. Chickens raised in rural settings generally have growth cycles ranging from 100 to 130 days.
Only free-range chickens fed a natural diet develop substantial fat deposits
Some may question the value of purchasing a chicken with such a large fat deposit. However, seasoned gourmands and particularly farmers recognize it as a “treasure” that is often priceless.
Chicken fat is not only flavorful but also highly nutritious. It is a rich source of protein, healthy fats, and essential nutrients.
Chicken fat can enhance nutrition, boost energy, improve skin health, support digestion, and provide overall health benefits.
Uses of Chicken Fat
Many people mistakenly discard chicken fat upon encountering it, but doing so is wasteful. Similar to lard, chicken fat is not only aromatic but also offers nutritional value, containing protein, fats, and essential nutrients. It can enhance nutrition, boost energy levels, improve skin health, aid digestion, and contribute to overall well-being.
Chicken fat should not be consumed directly and must be rendered into liquid form first.
To render chicken fat, cut it into small pieces and heat it in a pan until the fat melts. Strain out the solids and refrigerate for future use.
Chicken fat can be used as a cooking oil for stir-frying or noodle dishes. It imparts a distinctive and delectable flavor that surpasses lard.
How to Make Steamed Chicken Fat Without Frying
To prepare the fat for steaming, clean it thoroughly. Remove any membranes or connective tissue. Rinse it with a mixture of water and salt or vinegar to remove any odor.
Bring a pot of water to a boil with crushed ginger. Add the chicken fat and a pinch of salt, then blanch. Remove and drain the fat.
Add the fat to a pot of boiling water along with chopped onions and roasted ginger. Bring to a gentle boil, allowing the fat to render and rise to the surface. For added aroma, add green onions and lime leaves. Continue to simmer until the fat melts and appears on the surface. Use a spoon to collect this rendered fat into a glass container. The fat should become crispy, similar to fried pork belly, but without the hardened texture.
Golden, fragrant chicken fat can elevate various dishes
Try this method of rendering chicken fat and compare it to the traditional frying technique. You will notice a distinct difference in flavor.
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