animal fat oil

• 🧾 🥄 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