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Submitted by: ross on January 8, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

This is otherwise known as drippings. This yields a yellow fat that is good for any purpose that calls for fat, omit the onion if you plan to use it for cake. Use the stock normally. Feed the bones to the birds. I checked kosher but only if the chicken was kosher to start.

Difficulty: Easy

Servings: many

Prep Time: 12 minutes   Cook Time: 1 to 3 hours  


2 -3 pounds chicken backs (they don’t often show up but you can ask for them)
1-2 onions, sliced


Line a roasting dish with the onion and then the chicken backs. Put into a 350 degree oven for at least an hour and as much as two hours. The backs want to be well-browned and the dripping not boiling with water in the bottom. Drain the fat into a heatproof measure and boil the browned backs for stock. The fat that you get will stay liquid above 70 degrees and is pleasant for all uses. The stock you get will be rather dark and full bodied.

Categories: Kosher, Old-Fashioned, Special Diets

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