Seasoned Chicken Fat and Cracklings

Preparation info
  • Makes

    1⅓ to 1½ cups

    of seasoned fat
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

We think chicken fat (and duck or goose fat, while we’re on the subject—see the recipe for Preserved Duck or Goose) deserves serious attention from cooks who have never experienced its flavor-some virtues.

Just as you save (or should save) wing tips and necks for making stock when you prepare a chicken for cooking, pull from the bird all loose fat and store it in a covered container in the freezer. When your hoard is large enough—you should ha