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Chicken Fat Roux
Posted on 12/21/16 at 11:57 am
Posted on 12/21/16 at 11:57 am
I made a batch of chicken stock this week, and as I was skimming fat off the top, I was thinking that it would be a nice flavor builder for my gumbo, but I didn't know if it would burn or not. I've seen people use duck fat with success before. Anybody ever done this?
4
Posted on 12/21/16 at 1:32 pm to LSUGUMBO
I've used duck fat before. Just need to be careful when it comes to any type of fat. Can burn quickly and easily if not moving it around enough.
Posted on 12/21/16 at 1:35 pm to LSUGUMBO
You can do it but might want to supplement the chicken fat with something a bit more heat tolerant like veg oil. Could also save it and caramelize some onions in it, low heat for a good hour or two.
Posted on 12/21/16 at 1:52 pm to LSUGUMBO
Yes, I add a little canola to cushion the smoke point. Just make sure it is strained and free of any impurities and particulate matter. They will burn & ruin your gumbo.
Posted on 12/21/16 at 2:21 pm to BigDropper
I used duck fat on Sunday. Wow!!
It added such a great richness to the flavor
It added such a great richness to the flavor
Posted on 12/21/16 at 4:02 pm to LSUGUMBO
I boiled a bunch of chicken to debone for a gumbo last week. I did exactly that and it turned out great. I did not add anything to the fat besides flour. It was my first time to try and I will do it again.
Posted on 12/21/16 at 5:43 pm to tacotiger
I brown chicken then use the fat for the roux and toss the chicken in bone in. If you need to add oil because you need more than do. Great flavor.
But you can also use that fat, add a bit of flour, make a blonde roux then add milk, salt and pepper and make a gravy that you can put on a boot and eat. Nice big pan of cat head biscuits and you can put the cat outside.
But you can also use that fat, add a bit of flour, make a blonde roux then add milk, salt and pepper and make a gravy that you can put on a boot and eat. Nice big pan of cat head biscuits and you can put the cat outside.
Posted on 12/21/16 at 6:20 pm to BlackenedOut
quote:
might want to supplement the chicken fat with something a bit more heat tolerant like veg oil
quote:
I add a little canola to cushion the smoke point
I have seen this advice before but how does adding a fat with a higher smoke point raise the smoke point of the chicken fat? Once it reaches its smoke point, isn't it going to burn?
This post was edited on 12/21/16 at 6:23 pm
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