CraftyCarnivore Posted April 23, 2013 Share Posted April 23, 2013 I made Johnny M's Paleo Chicken Ranchero Tostadas. I used skin-on chicken thighs that had been marinated in juices of one lemon, one lime and one orange, garlic and cilantro. (OMG, delicious). I cooked the chicken on Sunday night, let it cool, and kept the chicken and its juices in the pyrex dish. When I went to reheat, I had congealed chicken juice and fat in the pyrex. I scraped off what fat I could, heated it, poured the now-liquid into a cup and drank it – it was like a citrusy-chicken soup! It was a good idea to drink this, right? Link to comment Share on other sites More sharing options...
Beets Posted April 23, 2013 Share Posted April 23, 2013 Yummers. I always scoop up that jello from around my carcasses and add it to the pot when I make broth. I think it's the same good gelatinous stuff we get when we make broth. That recipe sounds delicious. I think I'll try it. Link to comment Share on other sites More sharing options...
Renee Lee Posted April 23, 2013 Share Posted April 23, 2013 yep! Link to comment Share on other sites More sharing options...
Moluv Posted April 23, 2013 Share Posted April 23, 2013 It was probably all the citrus acid that was able to pull the collagen from the bones into the liquid. Hooray for super foods! Link to comment Share on other sites More sharing options...
CraftyCarnivore Posted April 23, 2013 Author Share Posted April 23, 2013 Yay! Funny, until W30, I was always skeeved out by that stuff. Johnny M's recipes are the shazzizzles! Link to comment Share on other sites More sharing options...
CraftyCarnivore Posted April 23, 2013 Author Share Posted April 23, 2013 The other day, I made braised red cabbage in fat rendered from cooking ribeye. Question, do you have to refrigerate the "rendering" right after putting it in the container? Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted April 23, 2013 Moderators Share Posted April 23, 2013 The other day, I made braised red cabbage in fat rendered from cooking ribeye. Question, do you have to refrigerate the "rendering" right after putting it in the container? I don't honestly know, but I remember my mother and grandmother saving bacon fat in a tin can they kept on the stove top. They used that bacon fat to cook eggs and I guess other foods when they needed fat. That can never went in the refrigerator. Link to comment Share on other sites More sharing options...
Moluv Posted April 23, 2013 Share Posted April 23, 2013 I think the difference in storing bacon fat at room temp (or rendered tallow or lard) is that there is no liquid in it. The liquids in bacon are mostly sucked out during curing. With meat drippings from fresh meat though there is liquid in it and that causes it to spoil faster (whether it has ecoli or not) so I always keep my drippings and fat skimmed off broths in the fridge and bacon fat/lard/tallow at room temp. Link to comment Share on other sites More sharing options...
CraftyCarnivore Posted April 23, 2013 Author Share Posted April 23, 2013 ^That makes complete sense, Mo. Link to comment Share on other sites More sharing options...
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