Poultry
Rendered
Rendered chicken fat is the liquid gold melted from skin and trimmings—used for roasting vegetables, enriching doughs, and frying where a savoury poultry note is welcome. Properly rendered fat is clear golden when warm and pale when solid. Cook skin and fat trimmings low until liquid fat releases and solids crisp (gribenes if taken further). Strain and store cold. Use within weeks or freeze. Do not confuse scorched dark fat with clean render—burnt flavours stick.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.65 g
- Saturated Fat 3.08 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2.09 g
- Cholesterol 93.1 mg
- Sodium 71.9 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 67.7 g
- Energy 182 kcal
- Water 67.7 g
- Carbohydrates 0.99 g
- Sugars 0.53 g
- Protein 20.9 g
- Fat 9.65 g
- Saturated Fat 3.08 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2.09 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.59 mg
- Vitamin B5 — Pantothenic Acid 1.06 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 355 mg
- Major Minerals 354 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.59 · vitamin-b5-pantothenic-acid: 1.06 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Rendered of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Farm kitchens always saved chicken fat from roast pans for the next day’s cooking.
Jewish culinary tradition refined schmaltz-style rendering as a pantry essential.
Chef culture rehabilitated chicken fat for potatoes and confit-style techniques.