I saved a good amount of chicken drippings.
It's very clean and golden.
What does everyone use it for?

You mean just the fat? It is very good to cook with. I like scrambled eggs in it, and I'd also save it for my next batch of chicken soup or stew.

Yes it's just the fat.
I know that my dogs would love it but I decided to refrigerate it and check here to see if anybody had any uses to cook with it. It separated in the fridge but is mostly fat.
It would make some amazing chicken gravy but not anymore..lol
Thanks Kristine

Liquid gold. I freeze it in ice cube trays then transfer to a zip lock bag. That way I always have it on hand for frying. Beautiful stuff.

And why not gravy? I made the best gravy I've ever made at Thanksgiving. I took the turkey drippings, which had some nice crispy bits in there, thinned it with broth I'd made from the gizzards and neck, then heated and reduced it. When nicely reduced I added some HWC, heated it gently to thicken again.

I'd never made gravy without flour before but decided to try it based on the many recommendations on this site. I am now convinced that making it with flour is Poor Man's Gravy. Thickening it with cream is how it SHOULD be done. Utterly delicious! I plan to do the same thing with our Christmas rib roast.

That's a good idea, I was thinking about freezing for later.
Thanks...

Hmmm cream does make everything good. Did you separate the fat from drippings or use it whole before reducing?

Nope, just poured everything from the roasting pan into a small sauce pan. It included crusty bits, fat, gelatin, even some water (I guess my turkey had been injected with salt water to plump it up - ugh). It was a surprisingly small amount of drippings for a turkey, but still made excellent gravy.

I know about the injecting them. I just hope it is only salt and no sugar of some type.
Gelatin is an idea I was reading about here and I wonder if that would thicken it up a little too.
I did make gravy for Thanksgiving for everybody but I just didn't get any...
I think I will try it like you for Christmas now.
Where there is a will there is a way. Plus, Cream makes everything so good...
I always say at least I'm getting my calcium.

no gelatin doesn't thicken. it preserves food, in the fridge.
i've kept bone broth in the fridge for weeks, without it going bad, because it was set in gelatin.
gelatin is good for humans and animals, alike.

chicken fat is liquid gold, like another poster mentioned.
you can skim the fat off the broth and saute vegetables in it, as well.
i do that with brussels sprouts..
cook in chicken fat.
heat up a small bowl of broth and let the animals lick it up.

gravy is awesome.
and heated broth is good to dredge chicken in..

it's a wonderful thing.

ooh, love the gravy idea! we always get a TON when my boyfriend makes soup, and i like some, but we get an overload, and i feel terrible wasting it....

my boxer looks perpetually sad, and when i toss it.....oh, the sorrow! but he has a very, ahem, delicate constitution.

I feel for your dog! I love to drink the broth/fat combo, but I can have only a little at a time or my tummy rebels.

Stir fry veggies in it sounds like a good tasty plan......I've got a bundle of Asparagus I need to cook too.

Thanks to suggestions from people here in this site, I started keeping the chicken fat, too. I keep it handy - in a jar in the door of my fridge. I wasn't sure I'd ever use it - but as it turns out, I never have enough. The spend thrift in me always has me check the chicken fat jar before I go to plan B and use CO or some other fat for frying. I save bacon fat, too - just like grandma used to do. Throw it away? What was I thinking? Oh yeah, I was thinking "Saturated Fat is Bad" - just like I was taught to believe. What where they thinking? I sent a lot of good fat to the landfill over the years. What a shame.

I know, in the old days they saved it and used it.
Then the 70s hit and low-fat came into fad. Then we were taught to drain off all of the fat and throw it away.
I remember asking the poor home-eck teacher why she was teaching us to use bacon fat to make gravy when it was bad for us. She just looked at me with no reply.....
Of course now we really know the truth that it was the flour that was bad and not the bacon drippings.