🧾 🥄 animal fat oil
traditional, nutrient-dense cooking fat collected from slow-cooked or roasted meat — ideal for pan-frying, roasting, and enhancing savory dishes.
🍴 usage
- pan-cooking pancakes, flatbreads, vegetables
- roasting root vegetables
- sautéing greens and onions
- enriching stews and soups
- replacing plant oils in savory dishes
🍃 sources
- duck fat (from stewed duck, baked duck)
- goose fat
- chicken fat
- beef tallow (slow-rendered)
- lamb fat (small-batch for specific recipes)
🔧 collection and storage
- gently render (slow-cook) trimmed fat or skin pieces over low heat until melted
- strain through a fine sieve to remove solids
- store in a clean jar
- refrigerate for up to 1 month or freeze for longer storage
📝 step-by-step instructions
1. collect
- after cooking duck, chicken, or beef, pour the melted fat into a heatproof container
2. strain
- filter through a fine mesh or cheesecloth while still warm
3. cool and store
- allow to cool
- cover and refrigerate or freeze
⏳ timing
- collection during main dish preparation (~5–10 minutes extra)
- rendering from raw fat takes ~1–2 hours on very low heat
🔥 nutrition (per 100 g)
- calories: ~850 kcal
- fat: ~100 g
- protein: ~0 g
- carbohydrates: ~0 g
🧪 variations & notes
- duck fat: soft, slightly sweet, best for roasted vegetables
- beef tallow: firm, high-heat tolerant, best for frying
- chicken fat: soft, flavorful, ideal for vegetable sautés
♻️ waste use
- leftover cracklings: snacks or animal feed
- solids from straining: compost if not eaten
💡 tips
- always label jars (type + date)
- use clean utensils to avoid contamination
- ideal for dishes where a rich, savory flavor is desired