Rendered chicken fat

Rendered chicken fat

Mo gà

By
From
Real Vietnamese Cooking
Makes
80 ml
Photographer
Michael Fountoulakis

Your butcher will usually have the excess skin and fat from chickens, and will probably be happy to give it to you at no cost.

Ingredients

Quantity Ingredient
250g excess chicken fat

Method

  1. Place the chicken fat in a heavy-based saucepan. Add a small amount of water - 1-2 tablespoons depending on the amount of fat
  2. Place over low heat and slowly bring to simmering point. Cook for 4-5 minutes, or until the fat is clear. Strain through a fine sieve, discarding any solids.
  3. The rendered fat can be refrigerated in an airtight container for up to 1 month.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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