Comments on: Duck grease and jelly – culinary gold from roasting http://www.traditionaloven.com/articles/113/duck-grease-and-jelly-culinary-gold-from-roasting Blog related to articles, subjects, ideas and tips for improving life or coping with boredom in general sense. Tue, 07 Feb 2012 08:07:01 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jean http://www.traditionaloven.com/articles/113/duck-grease-and-jelly-culinary-gold-from-roasting#comment-9507 Jean Sat, 17 Dec 2011 17:54:51 +0000 http://www.traditionaloven.com/articles/?p=113#comment-9507 Can we use duck grease in biscuits instead of lard? Can we use duck grease in biscuits instead of lard?

]]> By: Allan http://www.traditionaloven.com/articles/113/duck-grease-and-jelly-culinary-gold-from-roasting#comment-8782 Allan Mon, 06 Jun 2011 16:51:24 +0000 http://www.traditionaloven.com/articles/?p=113#comment-8782 I try to pour the chicken drippings into a not-so-large bowl or jar while they are still hot. Then I refrigerate it to make the fat solidify. I discard the fat and use the gelatin. <strong>added by Rado</strong>: Allan, how do you use the gelatin, any tasty ways?! Your website is just fantastic, I enjoyed the "<a href="http://www.cockam.com/watertab.htm" rel="nofollow">why basements get flooded</a>" article, it has a few good points. I try to pour the chicken drippings into a not-so-large bowl or jar while they are still hot. Then I refrigerate it to make the fat solidify. I discard the fat and use the gelatin.

added by Rado: Allan, how do you use the gelatin, any tasty ways?! Your website is just fantastic, I enjoyed the “why basements get flooded” article, it has a few good points.

]]> By: Rado http://www.traditionaloven.com/articles/113/duck-grease-and-jelly-culinary-gold-from-roasting#comment-114 Rado Mon, 14 Jul 2008 01:58:14 +0000 http://www.traditionaloven.com/articles/?p=113#comment-114 Thanks Rodolfo for posting your comment! I tried using the gelatin from roasting one chicken for making own stock and used it instead of commercial one in cooking risotto. And taste wise that went perfectly. Thanks Rodolfo for posting your comment! I tried using the gelatin from roasting one chicken for making own stock and used it instead of commercial one in cooking risotto. And taste wise that went perfectly.

]]> By: Rodolfo Kintanar http://www.traditionaloven.com/articles/113/duck-grease-and-jelly-culinary-gold-from-roasting#comment-113 Rodolfo Kintanar Sun, 13 Jul 2008 02:23:02 +0000 http://www.traditionaloven.com/articles/?p=113#comment-113 Thanks for your information on fowl fat. When we use our oven toaster the fat accumulate and we have been giving this to our dogs, but now we are going to use it. Thanks for your information on fowl fat. When we use our oven toaster the fat accumulate and we have been giving this to our dogs, but now we are going to use it.

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