Though fat rendered from cows makes great-tasting fried foods, for decades, beef tallow has been viewed negatively. But this beloved fried chicken chain uses it.

Place reserved rendered chicken fat and remaining half of tomato-grape mixture in skillet. Place skillet on lower oven rack. Roast at 425°F until tomatoes blister and oil is bubbly, 8 to 10 minutes.

While chicken fat and skin are cooking, chop light green part of leek. Add chopped leek, carrots, and celery to drippings in Dutch oven. Increase heat to medium; cook, stirring occasionally, until ...

Add ½ cup of chicken stock (or ¼ cup of water), 2 tablespoons of lime juice and 2 teaspoons of maple syrup or honey. Season ...

And, of course, you’re respecting the rotisserie chicken, famously a loss leader for markets like Costco, which makes it a ...

Meanwhile, you’ll be gathering five types of fat for pan-frying the chicken — but not just any fats. You’ll start by cooking 1½ pounds of chicken skins to get 1 cup of liquid chicken fat.

According to their study, the chicken fat supercapacitors displayed impressive durability, energy and power density, and capacitance (the ability to store an electrical charge).

Kim Prince of Hotville and Johnny Ray Zone of Howlin’ Ray’s share hot chicken insights in the premiere of our ‘Bucket List’ fried chicken show. Jan. 28, 2020 Hot fried sea bass collars ...