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Started By
Message
Using fat skimmed from broth for roux
Posted on 11/25/17 at 2:09 pm
Posted on 11/25/17 at 2:09 pm
Is this ok or am I being too ambitious? It's the broth/fat from a roasted turkey. I guess my main concern is smoke/scorching point.
7
Posted on 11/25/17 at 2:21 pm to LSUGUMBO
The only grease in Maw-maws kitchen was in the middle of the stove in a ceramic pot bacon drippings the grease skimmed off of gravies, drippings etc went in and when she wanted to make a roux she started with a few spoons from that pot. Her food was amazing and it aint kilt any of us to my knowledge.
Posted on 11/25/17 at 3:42 pm to LSUGUMBO
I make a roux with it.for turkey gravy.
Posted on 11/25/17 at 4:45 pm to LSUGUMBO
Not long ago I used chicken fat from a stock I made not that long ago to make a roux for a chicken fricassee. It came out really good!
Posted on 11/25/17 at 6:16 pm to Cajunate
Being poor I buy those leg quarters on sale when I fond em. Take em home and clean and cut em and freeze in qt bags for me and da wife. I always save the fat chunks and trimmings in a gallon bag smushed flat. When I take out the chicken to brown/cook i break off a section of the fat and use it to season the pot. It fries down and melts the grease out and the dog loves the fried fat pieces(chicken cracklins. That makes wonderful ettufees or sticky chicken.
Posted on 11/26/17 at 9:20 am to LSUGUMBO
Have done this in the past, but just be aware of the liquid that is in with the skimmed off grease. Made my roux foamy for awhile while it burned off.
Posted on 11/26/17 at 9:38 am to LSUGUMBO
Shhh don’t tell everyone my secret 
Posted on 11/27/17 at 10:29 am to LSUGUMBO
quote:
Using fat skimmed from broth for roux
You can use the turkey fat for all kinds of things like roasting potatoes, making roux etc.
Chicken fat is also good. Duck is the king, though.
Posted on 11/27/17 at 10:53 am to bdevill
quote:
Bacon is the king, though.
Fixed it for you.
Posted on 11/27/17 at 11:04 am to LSUGUMBO
Seems like it would be hard to measure how much oil you're using. The fat on top will be skimmed with some liquid from the pot.
I say it would be better to use as a dressing or marinade on potatoes or other slow roasted vegetable.
I say it would be better to use as a dressing or marinade on potatoes or other slow roasted vegetable.
Posted on 11/27/17 at 11:08 am to Trout Bandit
No argument here.. But if the flavor of turkey or duck is too strong, you can cut it with oil, ghee or butter.
Posted on 11/27/17 at 11:23 am to bdevill
I made a gumbo roux last night using half bacon grease and half canola. Turned out really well but I don't think the bacon grease made much contribution to the flavor though.
Posted on 11/27/17 at 11:31 am to Trout Bandit
Roux from chicken fat smells so good when it's cooking, I want to jump in the pot.
Posted on 11/27/17 at 3:00 pm to bdevill
quote:
I want to jump in the pot.
For some reason I read this in Oregeron's voice. "I wanna jump in duh pot"
Posted on 11/27/17 at 3:27 pm to VinegarStrokes
Nuttin wrong wit dat!
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