Chicken lard – how to make it, benefits and tips!

Pure chicken lard is not very harmful when compared to the common vegetable oil that we use regularly as it is a by-product that you get when the chicken fat melts and falls off, which is quite common while grilling/baking, but eating too much of it doesn’t. it is good. Consumption of this fat should be balanced with good fiber and protein intake rather than eating too much with rice.

It is also necessary to consider the fact that the chicken must be organic or natural, and not raised on commercial farms using artificial methods, as they use harmful steroids to grow chicken in less time, with the worst being just 40 days after they hatch.

Also, organic chicken usually has a strong flavor and at least takes a minimum of 6 – 8 months to get full growth as opposed to broilers.

Nutritional value:

A 205 gram cup of chicken fat covers 204.59 grams of total fat, 250.9 mg of choline, 5.54 mg of Vitamin E , 0.4 µg of Selenium , 0.41 gram of water, 1845 calories and 204.59 grams of total fat.

What is chicken lard?

Chicken lard is chicken fat that is represented in a butter-like substance. Unlike bone broth which stays like a soupy consistency, chicken fat becomes almost buttery, so it’s a choice-packed flavor that chefs love.

Health benefits of chicken lard:

1. Helps in treating the common cold:

Ingesting hot chicken lard also provides relief from the common cold, including symptoms such as a stuffy nose and sore throat .

2. Reduces appetite:

It produces a feeling of satisfaction in the stomach, which inhibits cravings for more food and sweets for longer.

3. Helps control cholesterol levels:

There are many benefits to monounsaturated fats, and one of those benefits is their ability to help balance cholesterol levels . Additionally, research has found that diets high in monounsaturated fat “do not raise triglycerides and lower HDL cholesterol ” but lower bad LDL cholesterol .

4. Good for high temperature cooking:

Chicken lard not only offers incredible flavor and benefits, but also because it tolerates high cooking temperatures, which makes it a chef’s dream for high-temperature cooking recipes. Plus, it adds loads of flavor so most chefs like to deliver the best flavor they can offer, making this lard a favorite among the best chefs in the world.

5. Fits the ketogenic diet:

If you are on the ketogenic diet plan , then chicken lard might be perfect for you. As a diet that emphasizes healthy fats, this made the fatty substance in the chicken fit right in. Why do you want to follow a ketogenic diet ? It can help you lose weight , reduce your risk of diabetes and heart disease, help protect against cancer, fight brain and neurological disorders, and simply help you live longer.

6. Benefits for skin, hair and nails:

As the collagen present in chicken lard can give you glowing skin and nails even though collagen is not chicken fat. Collagen is found in muscles, bones, skin, blood vessels, digestive system and tendons. However, it stands to reason that when cooking the excess fat and skin of the chicken, it provides traces of collagen , in addition to getting the collagen directly from the skin of the chicken.

How to make chicken lard?

Chicken lard is made by using the fatty tissues of the chicken and melting it so the fat can be collected. It can also be done through a dry process, cooking the fatty tissues over low heat and slowly collecting the fat, or using a wet steam, the process that melts the fat with a direct injection of steam. With all processes, the fat is filtered and clarified, producing its lard or butter like consistency.

Stages:

1. Collect as much chicken skin as you can or fat trimmings. If chicken skin isn’t available (it seems like there’s a shortage these days), chicken necks will do. Separate the loose skin from the bone meat.
2. Dry the chicken skin as much as possible with paper towels.
3. Over low heat, heat a small amount of vegetables, just enough to start to make the skin sizzle.
4. Place the chicken skin in the pan, but don’t pour it out all at once. Lay it out as flat as possible, skin side down. Reason: I’m doing this to hit two birds with one rock. I get evenly fried chicken skin and fried in one go.
5. Remove the now browned and crispy chicken skin. Reserve for later consumption.
6. Place the crushed garlic and bay leaf in the hot oil. Give it a minute or two to infuse its flavors.
7. Turn off the heat and strain the golden liquid to remove any solid particles left behind. Add salt to taste.
8. Transfer to a sterilized jar or condiment container.

Chicken lard is very popular among the Jewish community, made by melting small pieces of fatty chicken in a lower skillet with onions. The melted fat is sieved through cheesecloth.

It is also common to make  chicken lard by chilling homemade soup that contains chicken. When it’s cool, the fat that floats on top and can be skimmed and collected.

Tips on how to enjoy:

There’s nothing like pouring oil over a steaming cup of white rice. Let the heat bring out all the garlic aromas. You can also use it to fry potatoes, put in soup and more. This oil can be used in all the dishes you want. Enjoy!