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Eat duck, save fat

It pays to eat a whole duck every few months and save the fat. I keep a jar of fat and jelly from last time I had duck in the fridge. It’s great for frying instead of oil or butter, throw a slab of duck fat and jelly in the sauce for a rich flavor, or throw in a bit in when you make bolognese. And it keeps virtually forever. It’s a god-send.

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Would that work with chicken fat as well?
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I don't know, to be honest, but I doubt you'd get the same richness of flavor. But with a chicken you can always make a quick chicken stock. Just boil the carcass with some leeks, carrots, celery, and herbs, or what you happen to have lying around, for at least 2 hours at a lazy simmer, run through a sieve, and you have a great stock that you could use for a traditional french onion soup, or to make a risotto.
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