In rural areas, chickens are typically fed with grains (corn, millet, rice…) so the meat is very firm, rich in fat and carotene, which creates the shiny yellow color of the chicken fat in the stomach.
In general, only naturally raised chickens in gardens or mountains have fat deposits in their stomachs, artificially raised chickens in farms do not have them. This can be explained by two reasons:
– The feed for farm chickens is generally high in protein, low in fat, mainly for rapid growth.
– The growth cycle of farm chickens is very short, usually around 42 days, so it is difficult for them to accumulate fat in their stomachs.
Should you eat chicken fat or discard it?
Like pork fat, chicken fat is not only fragrant but also contains a lot of protein, fat and other nutrients.
Chicken fat cannot be eaten directly, but must be refined into liquid fat before consumption. Cut the chicken fat into small pieces and put them in a pot, add minced purple onion and ginger, heat it to melt the fat, then remove the impurities and pour it into a jar for storage in the refrigerator. Cut the chicken fat into small pieces and fry them in a pan to render the fat (similar to frying pork fat). Filter out the water in the fat and let it cool, then store it in the refrigerator for later use. To make the chicken fat more flavorful, you can add minced purple onion and ginger during the frying process.
Chicken fat can be used for stir-frying or cooking noodles, it has a special aroma and tastes better than pork fat.
Why do chickens have fat deposits in their stomachs?
First of all, we need to clarify that under normal circumstances, the chicken’s digestive system does not produce these fat deposits. Therefore, if you find them in the chicken’s stomach, it is likely that the chicken has been fed with grains (corn, millet, rice…) so the meat is very firm, rich in fat and carotene, which creates the shiny yellow color of the chicken fat in the stomach. The larger the fat deposit, the longer the chicken has been raised.
In general, only naturally raised chickens in gardens or mountains have fat deposits in their stomachs, artificially raised chickens in farms do not have them. This can be explained by two reasons:
– The feed for farm chickens is generally high in protein, low in fat, mainly for rapid growth.
– The growth cycle of farm chickens is very short, usually around 42 days, so it is difficult for them to accumulate fat in their stomachs.
Many people don’t know what to do with these fat deposits and end up discarding them, which is a waste. Similar to pork fat, chicken fat is not only fragrant but also has high nutritional value, containing many proteins, fats, and essential nutrients for the human body. It has the function of supplementing nutrients, improving physical strength, beautifying the skin, and enhancing the spleen and stomach, which is very good for the body.
However, we need to pay attention to the following points:
Food safety: Ensure reliable chicken sources and hygienic slaughter procedures.
Food quality: The fat must be of good quality, not expired or contaminated.
Boiled chicken without salt and broth: This is the kind of water that helps the chicken firm, sweet meat, even the chef has to praise.
Boiling chicken is a common cooking method, but not everyone knows how to boil chicken properly to achieve juicy and flavorful meat. Using the wrong type of boiling liquid can result in a bland boiled chicken that doesn’t meet expectations.
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Just by scanning this ingredient, the chicken skin after boiling will be incredibly crispy, without being dry or cracked.
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