<![CDATA[Chicken Fat]]>The local Safeway has been stocking one pound packages of chicken Fat with some skin. Has any one used this as a fat additive? If so, what product were you making and what are the results? Didn’t look at the price.

]]>https://waltonsdev.nodebb.com/topic/5170/chicken-fatRSS for NodeFri, 11 Sep 2026 01:04:38 GMTSat, 19 Mar 2022 14:09:14 GMT60<![CDATA[Reply to Chicken Fat on Tue, 22 Mar 2022 14:57:50 GMT]]>Dr_Pain Thanks. Have an old hen that might go to sticks.

]]>https://waltonsdev.nodebb.com/post/73676https://waltonsdev.nodebb.com/post/73676Tue, 22 Mar 2022 14:57:50 GMT<![CDATA[Reply to Chicken Fat on Mon, 21 Mar 2022 14:01:08 GMT]]>I also have used the skin and fat exclusively in chicken sausage

]]>https://waltonsdev.nodebb.com/post/73559https://waltonsdev.nodebb.com/post/73559Mon, 21 Mar 2022 14:01:08 GMT<![CDATA[Reply to Chicken Fat on Sun, 20 Mar 2022 14:28:36 GMT]]>mrobisr I might try that when I get the courage to attempt a ring bologna. Thanks for the info.

]]>https://waltonsdev.nodebb.com/post/73397https://waltonsdev.nodebb.com/post/73397Sun, 20 Mar 2022 14:28:36 GMT<![CDATA[Reply to Chicken Fat on Sun, 20 Mar 2022 00:26:30 GMT]]>wdaly In the commercial business the skin is used up in hotdogs, bologna, and other emulsified products that is my only experience.

]]>https://waltonsdev.nodebb.com/post/73321https://waltonsdev.nodebb.com/post/73321Sun, 20 Mar 2022 00:26:30 GMT<![CDATA[Reply to Chicken Fat on Sat, 19 Mar 2022 15:35:35 GMT]]>@bmartin1000 Thanks.

]]>https://waltonsdev.nodebb.com/post/73225https://waltonsdev.nodebb.com/post/73225Sat, 19 Mar 2022 15:35:35 GMT<![CDATA[Reply to Chicken Fat on Sat, 19 Mar 2022 15:06:03 GMT]]>I’ve only used it making chicken sausages.

]]>https://waltonsdev.nodebb.com/post/73216https://waltonsdev.nodebb.com/post/73216Sat, 19 Mar 2022 15:06:03 GMT