Serious Eats: Talk
Leftover fat cap
I made some chicken broth yesterday to use up all of the necks, spines and giblets I had thrown into the freezer. The broth is very good but the fat cap is a gross gray color because I had so many livers in the pot. I used some of the fat to make roux with masa harina for enchilada sauce but I can't think of anything else to do with it. It looks horrible but I hate throwing it out. I could wait a few weeks to throw it out with a clear conscience but the freezers full.Can I refine it?