Friday, December 11, 2009

Roasted Chicken Fat

This is the remains of one of our pastured broilers from the dinner tonight that Carla cooked up. The bird was one of the runts of the flock, so excuse the small size. They were'nt the Cornish Cross either (lesson learned), the by far most popular (for a reason) commercial breed. This was our first year of raising our own meat birds, and we've been impressed with the flavor, the cooking quality, and how much value we put in the meat that we've put so much time and effort into producing.
Carla and I got talking about the difference in fat between our birds and what we're used to. The difference can be seen above. The only "hard fat" in the pan is from the butter that we basted the bird with, while the fat from the bird is still liquid at room temperature. The pan fat from supermarket birds solidifies into a chunk. My guess is that the fats will do the same in my arteries as they do in the pans. We'll be raising our own birds from now on.
The pan liquor will make an awesome chickeniness flavor booster to the next pot of chicken and dumplings.

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