I bought 40 lbs of each.
I cut the backs off of the quarters and extra fat.
I am going to boil the backs off for soup, what about the pile of fat, any good for anything?
Nothing wrong with that deal!
I normally don't use chicken fat for much of anything. Not even for chicken sausage.
My shop has them for the same price this week too. But you have to buy 40lbs at a time.
Enjoy those quarters, if you haven't already. Hah
I just wish I had a place to store deals like that.. My Father - in - Law turned my refidgerator off in the garage; says it is using too much electricity.
I should quit making Ribs then , they use up too much time and wood.
Nice score , Farmer.
Thats a load a birds.
Throw the bones in a stock pot, then pour that broth into ice cube trays and freeze it and the put 'em in ziplocs. It just makes anything made with chicken taste better.
Any skin available, try deep frying it. Just the skin. I was skining out thighs one day and pulled all the skin. That night on a whim I deep fried some. It came out delicious. Almost like a chicken potato chip. I was going to let some folks try them and before I knew it I looked over and my Pop had eatten 'em all....LOL He had that look like the cat that ate the canary?
Deep fried skin, is like hog cracklins.... its an addict we know we can't maintain but wish we could.
I am sure Case will show up and recommend some Schmaltz.
What to do with the Fat... You think Bacon Grease is good, SCHMALTZ is PURE GOLD! It is a pure fat, try making Matzo Balls for that soup. Saute in it for a chicky flavor to anything you cook. Sub for some of the Butter in Mashed Potatoes and you can skip the gravy! For Sauces and Gravies, use Chicky Fat to make the Roux, adds a butt ton of flavor. If I was still in PA, I would have drove down and pick it up!...JJ