Don't waste chicken fat - turn it into butter | Waste Not with Tom Hunt

Roast chicken drippings are a superb stock, but can also be whipped up into a super-savoury butter and spread on baked spuds and toast

Forget bacon: chicken fat is enough to make any plant-based eater quiver and consider returning to omnivorous ways. The smell of a chicken roasting is homely and tantalising, and, like all meats, most of the flavour comes straight from the fat.

Fat is a substance that we have come to detest: it’s seen as a route to obesity, as calorific, or just as that goo at the bottom of a roasting pan that’s so hard to clean off. The truth is, we need some fat in our diet, and it’s satiating, too; it also helps our body absorb vitamins A, D and E, and is a source of brain-boosting omega-3 and 6 fatty acids (which we also get from hemp oil, oily fish and pasture-reared animals).

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