Cooking Fat, Animal Product | Keto Paleo

Chicken Fat

Gallus gallus domesticus Allergen-Free
Chicken Fat

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Jewish (Ashkenazi), European, American
  • Seasonality Year-Round
  • Source Chicken skin/fat

The Forktionary Angle

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Definition

Rendered fat from chickens, often used for cooking to impart a rich, savory flavor and moistness to dishes.

Sensory Profile

TasteRich, Savory, Umami
TextureSmooth, Viscous (liquid), Solid (refrigerated)
AromaRoasted chicken, Mildly meaty
AcidityLow

Technical Metrics

Nutrition Facts

Per 15g
Calories900 kcal
Total Fat100 g
Saturated Fat30 g
Trans Fat0 g
Cholesterol100 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

Render chicken fat slowly over low heat to extract maximum flavor and achieve crisp 'gribenes'. Strain carefully for clear fat that stores well.

Substitutions

Best Match

Duck Fat

1:1

Very similar flavor and smoke point, excellent for roasting.

Bacon Fat

1:1

Stronger, smokier flavor; adds depth to savory dishes.

Butter

1:1

Adds richness, but has lower smoke point and dairy allergens.

Vegetable Oil (e.g., canola)

1:1

Neutral flavor, high smoke point, but lacks savory depth.

Buying Guide

Can be purchased in jars or rendered at home from chicken skin/trimmings.

Flavor Pairings

Roasted vegetables matzo ball soup fried potatoes savory pastries.