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  • 19-02-2020 8:39pm
    Registered Users Posts: 153 ✭✭ loco-colo

    I have 12 litre pot of turkey stock on the brew - all the veg and spices etc.

    Full day on the go.

    From previous experience when I drain and cool overnight there will be a serious layer of solid fat on it.

    What should I do with this.

    Will be using a litre or so and freezing rest in batches,

    Never sure should I just mix this back in for flavour or take it off.

    Thanks for any advice.


  • Registered Users Posts: 227 ✭✭ tangy

    Lots of flavour in the fat. Lift it off and refridgerate. Use it to fry the onions when you cook a chicken (or turkey!) dish, or, better yet, a chicken or onion soup.

    Shmaltz is the Yiddish for the equivalent chicken fat. Too many hits :)

  • Registered Users Posts: 153 ✭✭ loco-colo

    Thanks Tangy - not sure what too many hits means.

    So I can use it for frying - like I usually mix olive / coconut / veg oil - just add it in.

    Wasn't sure if it should be left in stock. Thanks.

  • Registered Users Posts: 227 ✭✭ tangy

    Yes, use it for frying.

    If you search online for schmaltz, Google returns "About 2,500,000 results". That's too many for me, but it might be worth a glance at the first page :)

  • Registered Users Posts: 4,436 ✭✭✭ harr

    I freeze the fat ... make little individual ones like stock cubes. Use a ice cube tray ( one with lid) and I use them for frying or soups.

  • Registered Users Posts: 153 ✭✭ loco-colo

    Great Thanks - Love and take pride in my stock - That fat is probably fantastic taste wise - I will put it to good use.

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