Chicken fat for hair. Chicken fat

07.07.202327.05.2017

Chicken fat contains a lot of vitamins and healthy fats. Vitamins of group D and vitamin E are present here in large quantities. Among the microelements, there is selenium. Chicken fat also contains such a useful protein as a peptide. Chicken fat helps stimulate the stomach; experts say that it makes the “lazy stomach” work, of course, if you do not consume it in large quantities.

Harm and contraindications

This is a very high-calorie product. 100 grams of product contains 900 kcal of fat. Therefore, it should not be eaten by people who are trying to lose weight. It contains a significant dose of cholesterol - people suffering from vascular obstruction should also not forget about this.

Energy value:

squirrels

carbohydrates

fats

calorie content

Benefits of eating chicken fat

What is valuable for the body in chicken fat are the unsaturated acids necessary for cell growth, normal skin condition and cholesterol metabolism.
Chicken fat is an excellent food product among fats, since its melting point is 35-37ºС.
It is difficult to call chicken fat a dietary product, but it is still very good for the heart, as it helps improve the heart muscle and the condition of the walls of blood vessels.
The usefulness of this type of fat is explained by its content chicken protein peptide and special extractives. These compounds help in the functioning of a “lazy” stomach.
Chicken fat is beneficial if you control the amount you consume because it is a high-calorie food.

Useful information for those who control and count the number of calories and grams in their diet:

One teaspoon contains 5g of chicken fat.
One tablespoon contains 17g of chicken fat.
One glass contains 240g of chicken fat.

Nutritional value and benefits

Chicken skin is nothing more than protein and fat. Contains the following nutrients:

Vitamin A – improves immunity, improves vision, promotes growth and development;
vitamin E – breaks down fats, increases the body’s resistance to infections;
B vitamins (B6, B12 and B2) – are involved in the absorption of proteins and fats, in the production of hormones, normalize cholesterol levels, the functioning of the immune and nervous systems;
minerals (phosphorus, magnesium, potassium and iron) – strengthen bones, cardiovascular and nervous systems; necessary for normal hematopoiesis, synthesis of enzymes and hormones, proteins, fats and carbohydrates.

100 g of chicken skin contains 18 g of protein, which has a positive effect on human health. Animal proteins are a source of amino acids that are involved in the functioning of the immune system, in the construction of hair cells, nails and muscle tissue.

Comparative table of calorie content of different parts of chicken

Fat – healthy and not so good

The most alarming part of chicken skin is the fat: 15.6 g per 100 g of product. But is it always harmful to health?

Important! Fats are a source of energy, “protection” of internal organs, and a necessary element for the absorption of certain vitamins. Their deficiency in the body is no less dangerous than their excess.

All fats are divided into two large groups: saturated and unsaturated (in turn, monounsaturated and polyunsaturated).

Representatives of the first category are deposited in adipose tissue and provoke the development of atherosclerosis and gastrointestinal diseases. Therefore, their consumption should be limited (but not completely eliminated).
Unsaturated fats are vital for every person. They strengthen the immune system, help balance cholesterol levels in the blood, improve brain and heart function, and make the skin smoother and more elastic.

According to the Harvard School of Public Health, two-thirds fatty acids, contained in chicken skin, are unsaturated. The product contains especially a lot of monounsaturated oleic acid, which it is so famous for. olive oil. This fatty acid inhibits autoimmune, inflammatory and heart diseases.

And even though poultry skin is a high-calorie product (212 kcal per 100 g), there is no need to be too afraid of consuming it.

"Dangerous" chickens

Then why so much talk about the dangers of chicken skin? It's all to blame modern technologies raising broiler chickens.

It turns out that to reduce the cost of production, improve the appetite of birds and accelerate their growth, chicken farms use feed with the addition of antibiotics and hormones. An impressive proportion of these substances harmful to humans are deposited in the skin. Pediatricians warn: frequent consumption of dishes that contain chicken skin broilers can cause allergies in children and develop resistance to antibiotics. And this complicates the treatment of some childhood infections.

It is advisable for both adults, and especially children, to eat poultry raised on natural feed without the use of hormones and antibiotics.

Fried chicken or broth?

Another minus fried chicken with a crispy crust - carcinogens. These substances are produced during the frying process and lead to the development of cancer. Therefore, grilled chicken and fried legs cannot be classified as healthy dishes.

Note! Carcinogen levels increase when fried poultry is reheated.

Give preference to boiled stewed chicken or broth from it. Eat only fresh dishes, and not repeatedly heated.

Selection rules

Fans of chicken dishes need to adhere to some rules:

Whenever possible, buy poultry that is domestic rather than large-farm raised.
Choose chilled meat: it is fresher than frozen and contains less water.
pay attention to appearance carcasses: the breast should not look disproportionately large compared to the legs. The ideal shape is round. Disproportions indicate that the birds' diet contained a lot of antibiotics.
To check the meat for freshness, just press it with your finger: it will quickly return to its previous shape. If there is a depression left, it is better to choose another carcass.
The skin of the chicken should be dry and clean, not slippery and sticky.

Benefit

Chicken fat is easily digestible, since its melting temperature is quite low (35 - 37 C). Dishes prepared with it will delight you with a pleasant taste and smell.

The benefits of the product are described by normalizing the digestive process, stimulating cholesterol metabolism and improving the beauty of the skin. Organic non-protein nitrogenous and non-nitrogenous compounds contained in fat activate the gastrointestinal tract.

Chicken fat cannot be characterized as a dietary product. If you decide to radically lose weight, then you will have to abstain from chicken fat or consume it in minimal doses.

If dietary food– a way to stay fit, don’t be afraid to use it when frying or making soups. Chicken fat is much healthier than margarine. His beneficial features increase when combined with olive oil.

According to the observations of nutritionists, with the same number of calories in foods containing fats and carbohydrates, the possibility of gaining weight increases from consuming carbohydrates.

Dietary nutrition should be balanced, and the disadvantage of all diets is a constant feeling of hunger. By including chicken fat in any form in your diet, your food will become more satisfying, which is why there is no risk of gaining even more weight after finishing the diet regimen.

Thanks to chicken fat, a person receives energy that the body can convert into glucose, which the brain needs. Thus, the desire to eat something sweet will decrease.

The benefits of this product are assessed by the presence of a specific peptide protein in its composition. This element, in combination with special extractive substances, makes the “lazy stomach” function. IN folk medicine There is an opinion that chicken fat can keep the body young.

Harm

The harm of chicken fat is determined by several factors:

High in calories. The use of this product must be strictly regulated.
When frying, chicken fat releases cholesterol, which causes vascular obstruction.
Uncontrolled intake of fat-containing foods leads to metabolic disorders, dysfunction of the pancreas and liver, and also causes cholecystitis.

Almost always, almost everywhere

Scientists suggest that today the planet's population is equal to the number of chickens living on it, and this is more than 7 billion. As a valuable food product, they were known to the ancient Germanic peoples and the inhabitants of Gaul, which is what the Roman legionnaires actually discovered during their campaigns of conquest. In China, chickens were bred more than 3,000 years ago. But the American continent became acquainted with them during the second voyage of Columbus - 1493.

Approximately around this time frame are the first mentions of chicken fat, which at first few people paid attention to, since it was customary to cook the whole bird. After a while, people finally realized that fat itself can act as an independent food product, capable of significantly diversifying the menu of both the poor and the more prosperous.

As for today, the use of chicken fat has reached production scales throughout the world. It is almost impossible to meet a person who does not know or do not like this product.

What is chicken fat?

To those unsophisticated in culinary wisdom, it may seem that all fat is the same. But this is far from true. At least the following varieties should be distinguished:
Chicken fat from young birds is light in density and light in color.
Older chicken fat is denser and richer, with a yellow tint.
Broiler fat is of medium density and light color.
Internal chicken fat is slightly fibrous, hugging the internal organs (heart, stomach), white-gray in color.

The composition of the varieties of chicken fat is almost identical. The only difference is that the product obtained from “older” birds contains more fatty acids. It has a richer, more pronounced taste and aroma.

In turn, internal chicken fat has a slightly unique consistency, and its taste and aroma are more reminiscent of a mixture chicken meat and melted lard.

Being an easy-to-melt product (melting point 350 - 380 C), the fat obtained from any chicken cannot be confused with anything else. After heat treatment, its color is golden, the taste is rich and light at the same time, and the aroma is delicate, with subtle notes of sweetness and the ability to improve any dish, giving it piquancy and an interesting sound.

Only benefit

From ancient times to the present day, chicken fat is considered a product that can give strength and quickly restore the human body after stress or illness.

Despite the presence of a large amount of fatty acids, it is easily absorbed by the body of both children and adults, while normalizing digestion, strengthening the heart muscle and stimulating brain function.

In terms of its composition, chicken fat can only be compared to a balanced set of vitamins, minerals and amino acids.
Vitamins E, K, A, PP and the entire group B.
Magnesium, manganese, copper, iron, potassium, zinc, magnesium, phosphorus, and most importantly, selenium, which is so necessary for the functioning and normal functioning of the liver.

Chicken fat has long earned the reputation of a general strengthening, immunostimulating product that can neutralize the effects of stress and prolong the youth of the body. Its regular use will add shine to hair and radiance to the skin, while improving the functioning of all systems and organs of the human body.

Long live chicken fat!

The scope of application of chicken fat in cooking is very wide and replete with its diversity. Separated from the carcass, it can become an ideal substitute for the usual creamy or vegetable oil when preparing dishes from any types of meat, fish, cereals, pasta and vegetables.
You can use it to grease frying pans and baking sheets. You can stew and bake in it or cook with it. Not to mention that he is capable of turning any fried dish into a real aromatic delight with a subtle aftertaste of chicken and cream.

Going well with any product, chicken fat is able to emphasize and reveal their taste, organically complementing and improving the aroma ready-made dish. Once you replace the usual type of oil with it for a short time, it will no longer be possible to refuse it, and cooking with it will become a pleasure. In addition, the cracklings that are obtained during rendering of fat are also a delicious food that goes well with everything except fruit.

Sources

https://vashvkus.ru/ingredients/zhir-kurinyi
https://hudey.net/kurinyj-zhir-sostav-i-kalorijnost.html
http://www.poleznenko.ru/kurinaja-kozha.html
https://BezPuza.ru/produkty/zhiry/kurinyj-zhir.html
http://receptov.net/2564-zhir-kurinyy.html

Someone's salivation sharply increases at the sight of a golden crispy chicken crust, while others disgustedly throw it in the trash. But knowing about the substances contained in chicken skin and their effect on the human body will be useful for both.

Chicken skin is nothing more than protein and fat. Contains the following nutrients:

Vitamin A – improves immunity, improves vision, promotes growth and development;
vitamin E – breaks down fats, increases the body’s resistance to infections;
B vitamins(B6, B12 and B2) – participate in the absorption of proteins and fats, in the production of hormones, normalize cholesterol levels, the functioning of the immune and nervous systems;
minerals(phosphorus, magnesium, potassium and iron) – strengthen bones, cardiovascular and nervous systems; necessary for normal hematopoiesis, synthesis of enzymes and hormones, proteins, fats and carbohydrates.

100 g of chicken skin contains 18 g of protein, which has a positive effect on human health. Animal proteins are a source of amino acids that are involved in the functioning of the immune system, in the construction of hair cells, nails and muscle tissue.

Calorie comparison table

Fat – healthy and not so good

The most alarming part of chicken skin is the fat: 15.6 g per 100 g of product. But is it always harmful to health?

All fats are divided into two large groups: saturated and unsaturated(in turn, monounsaturated and polyunsaturated).

Representatives of the first category are deposited in adipose tissue and provoke the development of atherosclerosis and gastrointestinal diseases. Therefore, their consumption should be limited (but not completely eliminated).
Unsaturated fats are vital for every person. They strengthen the immune system, help balance cholesterol levels in the blood, improve brain and heart function, and make the skin smoother and more elastic.

According to the Harvard School of Public Health, two-thirds of the fatty acids found in chicken skin are unsaturated. The product contains especially a lot of monounsaturated oleic acid, for which olive oil is so famous. This fatty acid inhibits autoimmune, inflammatory and heart diseases.

And even though poultry skin is a high-calorie product (212 kcal per 100 g), there is no need to be too afraid of consuming it.

"Dangerous" chickens

Then why so much talk about the dangers of chicken skin? Modern technologies for raising broiler chickens are to blame.

Pediatricians warn: Frequent consumption of dishes that contain broiler chicken skin can cause an allergy in a child and develop immunity to antibiotics. And this complicates the treatment of some childhood infections.

It is advisable for both adults, and especially children, to eat poultry raised on natural feed without the use of hormones and antibiotics.

Fried chicken or broth

Another disadvantage of crispy fried chicken is carcinogens. These substances are produced during the frying process and lead to the development of cancer. Therefore, grilled chicken and fried legs cannot be classified as healthy dishes.

Note! Carcinogen levels increase when fried poultry is reheated.

Give preference to boiled, stewed chicken or chicken broth. Eat only fresh food, not repeatedly reheated food.

Selection rules

Fans of chicken dishes need to adhere to some rules:

Whenever possible, buy poultry that is domestic rather than large-farm raised.
Choose chilled meat: it is fresher than frozen and contains less water.
Pay attention to the appearance of the carcass: the breast should not look disproportionately large compared to the legs. The ideal shape is round. Disproportions indicate that the birds' diet contained a lot of antibiotics.
To check the meat for freshness, just press it with your finger: it will quickly return to its previous shape. If there is a depression left, it is better to choose another carcass.
The skin of the chicken should be dry and clean, not slippery and sticky.

We eat with pleasure

The skin is indispensable when stuffing meat and vegetables: in juicy sausages, aromatic rolls, ham, meat pies.

If you fry individual parts of a bird or a whole carcass, the presence of skin plays an important role: it preserves the juiciness and aroma of the meat, and prevents oil from penetrating inside.

Chicken skin is also good as an independent snack: these are the so-called chicken chips or crispy shish kebab.

Do you want to minimize harm? Reduce the use of seasonings, oil and salt, cook without marinades or breading, and do not eat more than your daily allowance at one time.

Eating this controversial product daily can raise your cholesterol levels and help you gain a few extra pounds. But occasionally fried chicken With golden brown crust will bring nothing but pleasure and benefit.

We invite you to read the following information: “chicken fat for wrinkles” and discuss the article in the comments.

Chicken fat is a type of animal fat and is widely known for its beneficial properties.

IT IS IMPORTANT TO KNOW! Injections are a thing of the past! The anti-wrinkle remedy is 37 times stronger than Botox...

The areas of use of chicken fat for culinary purposes are very diverse, since it perfectly interchanges vegetable and butter. However, it is strictly not recommended to abuse this product.

Chicken fat is obtained by rendering heat treatment poultry or simply extract it from the subcutaneous layer. The nutritional value product is much higher than this figure among other fats. It contains a large number of vitamins, for example: vitamin E, A, vitamin PP, B vitamins, beta-carotene, etc.

We recommend reading about healthy fats for weight loss

Chicken fat is rich in minerals, especially selenium, manganese, copper, zinc, sodium, magnesium, calcium and potassium. The product is enriched with other components, namely:

Ash;
Cholesterol;
A specific protein peptide;
Saturated and unsaturated fatty acids.

Saturated fatty acids predominate in chicken fat (more than 50%). Energy value product per 100g is 896 Kcal. Of these, proteins and carbohydrates make up 0%, water – 0.2%, fats – 99.6%.

Benefit

Chicken fat is easily digestible, since its melting temperature is quite low (35 - 37 C). Dishes prepared with it will delight you with a pleasant taste and smell.

Chicken fat cannot be characterized as a dietary product. If you decide to radically lose weight, then you will have to abstain from chicken fat or consume it in minimal doses.

If dieting is your way to stay fit, don't be afraid to use it in stir-fries or soups. Chicken fat is much healthier than margarine. Its beneficial properties increase when combined with olive oil.

According to the observations of nutritionists, with the same number of calories in foods containing fats and carbohydrates, the possibility of gaining weight increases from consuming carbohydrates.

Thanks to chicken fat, a person receives energy that the body can convert into glucose, which the brain needs. Thus, the desire to eat something sweet will decrease.

The benefits of this product are assessed by the presence of a specific peptide protein in its composition. This element, in combination with special extractive substances, makes the “lazy stomach” function. In folk medicine, there is an opinion that chicken fat can preserve the youth of the body.

Harm

The harm of chicken fat is determined by several factors:

High in calories. The use of this product must be strictly regulated.
When frying, chicken fat releases cholesterol, which causes vascular obstruction.
Uncontrolled intake of fat-containing foods leads to metabolic disorders, dysfunction of the pancreas and liver, and also causes cholecystitis.

Methods of application

Chicken fat is very popular among supporters healthy eating and in the beauty industry. It helps to improve tone, lift mood and eliminate nervousness in a person during a time of restriction in food choice. A dish prepared with chicken fat will provide a feeling of fullness for a long time. Nutritionists allow it to be used in soup, buckwheat, rice or vegetable side dish.

Experts recommend adding chicken fat to your diet to improve the condition of your skin. It is very useful to add a small amount of fat when preparing soups and broths for those who have undergone severe weight loss to increase the body's defenses.

Cosmetologists advise adding chicken fat to face masks so that wrinkles are smoothed out and the skin receives the hydration and nutrition it needs. The use of this product will make your hair strong and strong, and eliminate the problems of hair loss and fragility.

There are many hair masks prepared with chicken fat., where the auxiliary ingredients are egg yolks, horse fat, burdock oil, onion. There are other recipes for similar masks, for example, combining fat with cinnamon or orange essential oil.

The benefits of chicken fat have long been proven by scientific research. Every day, foreign dietary magazines increasingly recommend including chicken fat in the form of broths in the diet. But the measure of its use must be observed, since all food products have both beneficial properties and side effects.

Vitamins in a yeast face mask mean youth and health for the skin

Many women know that in order to prolong the youth of your face, it is not at all necessary to spend fabulous money on expensive procedures, which include peeling, injections, laser diagnostics, and so on. You can quite successfully combat such manifestations of premature skin aging with the help of home treatments. And the first thing in our women's arsenal is yeast masks for the face. Today we will talk about the power and effectiveness of this product. It is worth noting that yeast is an indispensable cosmetic product. It is taken orally in tablets, and what is noteworthy is that in the future it will definitely affect your skin. In order to prepare such a mask, fresh medicinal yeast is used. Important! We must keep in mind that ordinary yeast, which is sold in bags, is not suitable for us. A yeast face mask will definitely have a beneficial effect on your problem skin. It can rightfully be called rejuvenating, and all thanks to the high content of vitamins C and B in yeast, as well as special vitamin supplements. These vitamins, in combination with other substances (amino acids, enzymes, carbohydrates and minerals), not only smooth the skin, but also even out its color and make it velvety.

Yeast is a great immune booster

With these healthy mushrooms metabolism is normalized (which cannot but be reflected on the skin)

Yeast is recommended for people who have heavy physical activity

Yeast will also help support the body during times of stress.

Recipes for yeast face masks We bring to your attention several recipes for yeast face masks that will help not only preserve youth and beauty, but will also become your constant faithful assistants in skin care. Yeast mask for dull facial skin Skin with the first signs of aging needs to be invigorated and elasticity restored. The following mask will help in this matter. Take 50 g of live yeast, dilute it slightly with water and add rye flour. You should end up with a mixture that resembles thick sour cream in consistency. Cover the container with the mask with a napkin and place it in a dark but warm place for a day. When our starter is ready, apply it in a thick layer to the face, neck and décolleté. After 20 minutes, rinse off and apply nourishing cream. This mask should be done in a course, 2 times a week, for a total of 20 sessions. After just a few sessions, you will notice significant facial rejuvenation - the skin will tighten, become more elastic and well-hydrated. If you have dry skin, then you should add a few drops of olive oil (or any other vegetable) to the mask. Cleansing yeast face mask To prepare this yeast mask we need 3% hydrogen peroxide. Take approximately 2 tsp. yeast and dilute them with peroxide to a consistency thick sour cream. Immediately apply the mask to the face, especially to problem areas (it helps a lot if you have acne or rashes) and rub it in lightly. After 20 minutes, wash off the mask with cold green tea. After this, you can apply a compress of cold chamomile infusion or simply apply a moisturizer with soothing extracts (for example, with the same chamomile). This mask is ideal for oily and combination skin. With its help, the face is not only degreased, but also blackheads are removed and pores are cleaned. Nourishing yeast face masksYeast mask for dry skin

Take 1 tsp. honey, 1 tbsp. ordinary wheat flour and grind it with 20 g of fresh yeast. Next, dilute this mixture with warm boiled milk and apply to the face for 20 minutes. The mask should be washed off with warm water.

Yeast mask for normal skin

Mix 30 g of yeast and 2 tbsp. warm boiled milk. You should get a mass with the consistency of sour cream. Apply to cleansed face for 15 minutes, then rinse with warm water.

Yeast mask for oily skin

For this mask we need kefir and 20 g of fresh yeast. Dilute the mask to the consistency of sour cream and apply to cleansed skin. After 20 minutes, the mask should dry out slightly. Wash it off with warm water.

Remember! It is advisable to use yeast masks as often as possible, so that your face gets used to the beneficial influence, and each time it absorbs more and more effectively useful microelements and vitamins. As statistics confirm, 70% of the women surveyed, using a yeast mask, noted the particular beneficial effect of the yeast mask on their facial skin. We hope you are ready to join their ranks! We invite you to watch the Video – Yeast face mask

Chicken fat

Glycemic index(GI) – 0.

Calorie content – 879 kcal

Chicken fat - natural product, an ideal replacement for butter and vegetable oil. It has excellent nutritional characteristics, a low degree of melting, is easily digestible, and has a delicate, pleasant taste. It differs from animal fats in the absence of a specific odor. It is produced by extraction from the subcutaneous layers or rendering during cooking of poultry.

Beneficial features

Chicken fat is one of the best, leading among fats in quantity beneficial acids(poly- and monounsaturated), close in composition to vegetable oils and oily fish, and in terms of the amount of lecithin to egg yolk. Enriched with vitamins, among which D and E predominate, contains A, K, group B (1,2,3,5,6,12). Minerals represented by copper, magnesium, sodium, iron, zinc, potassium.

The beneficial properties of chicken fat are associated with the presence of extractives and productive peptide protein. The combination of these components is ideal for the functioning of the stomach.

How it affects the body

Chicken fat is easily digestible and, due to its balance of essential fatty acids, is especially useful for children: it stimulates growth, ensures the full development of the body, and increases resistance to infections. Unlike other fats, it has a beneficial effect on blood vessels and the heart, does not increase blood pressure, eliminates inflammatory processes, eczematous changes, and improves digestion.

Refined chicken fat restores lipid metabolism, removes and eliminates the effect of bad cholesterol. Normalizes skin condition, renews and stimulates cell growth, gives energy, tones the immune system. Regular consumption of chicken fat is a therapy and prevention of thrombophlebitis, atherosclerosis, varicose veins, asthenia, vitamin deficiency, and heart disease.

Chicken fat is useful for dystrophy, anemia, for strengthening cell membranes, the full functioning of the endocrine system, and the synthesis of sex hormones. There is a positive effect in case of negative changes in the nervous system, early baldness, and impaired brain activity.

How to choose correctly

Chicken fat is sold in frozen, liquid, fresh. You can independently remove it from a chicken carcass during cutting and heat it during baking. Quality product It is white in color and has no odor. Yellowness and unpleasant odor impurities indicate a stitched product. It is not difficult to prepare chicken lard in the oven or in a steam bath.

Storage methods

Chicken fat does not require preliminary melting and is stored well in the freezer (4-5 months). Rendered fat shelf life longer: 8 months, with room temperature, up to a year in freezer. The container must have a tight lid and completely prevent the entry of foreign odors.

What does it go with in cooking?

Chicken fat goes well with various products, adds to dishes refined taste and is an important component of many snacks and meals. Ideal with chicken, turkey, and partridge. Added to broths, pilaf, ground beef, and turkey. Used for frying cutlets, potatoes, various vegetables and root vegetables. Adds tenderness and piquancy to sauces, warm salads, cereal side dishes. Popular for sautéing onions and carrots.

Healthy combination of products

In dietary nutrition, chicken fat is used in limited quantities. The product is ideal for raising tone, improving mood, and eliminating nervousness during periods of restrictions. Broths and soups with added fat give you a feeling of fullness for a long time. Used in small proportions in side dishes of vegetables, buckwheat, and rice. Useful to combine with any vegetable oil.

Contraindications

Metabolic disorders, obesity, unstable functioning of the pancreas, liver, cholecystitis.

Application in medicine and cosmetology

Traditional healers include chicken fat in ointments to treat wounds, hematomas, dislocations, sprains, and joints. Used in the form of compresses and rubbing for colds and burns. It is prescribed to be taken to get rid of fainting conditions, increase potency, and with anemia. In combination with bear fat, it relieves muscle pain, restores hearing, and heals ulcers. For pneumonia, make a warm application of fat and crushed garlic (3:1). Apply with spruce resin and essential oils to sore joints.

Nutritionists and doctors recommend using chicken fat in the diet to improve the condition of blood vessels, stimulate the intestines, and tone the heart muscle. Regular use eliminates arrhythmia and improves the condition of the skin.

In cosmetology, it is popular in masks for smoothing wrinkles, moisturizing, and nourishing. Rub the chapped, inflamed skin with a piece of raw fat. Chicken fat is especially useful for restoring hair structure, eliminating fragility and hair loss. To do this, rub in combination with yolks, horse fat, burdock oil, onions. Masks are made with the addition of cinnamon and orange essential oils to the fat.

When a person comes across an advertisement “I will sell chicken meat and rendered chicken fat,” he is most likely surprised. After all, most housewives, when preparing a bird, remove the fat from it and simply throw it away.

Chicken is healthy not only for its meat, but also for its fat.

Is that product useful? How can it be used?

Useful properties of the product

Don't get carried away with eating fat

Chicken fat is the lightest of all animals.

It has a low melting point, approximately 36-37 °C and is well absorbed by the human body. The product has good nutritional properties Therefore, its use in cooking is common.

Chicken fat contains important polyunsaturated and fatty acids:

linoleic – 19.5%;
palmitic – 5.7%;
oleic – 37.3%;
other.

They participate in all metabolic processes occurring in the human body and are structural elements of cell membranes. Animal lipids are necessary for the normal functioning of the nervous and cardiovascular systems; they are involved in the construction of connective tissue. Proteins and carbohydrates are not included in this product at all.

Melted chicken fat has a high calorie content - more than 800 kcal per 100 g of product.

He raises nutritional value dish of which it is an ingredient.

But you shouldn’t get carried away with using this product:

Firstly, because it is high in calories.
Secondly, chicken fat after frying contains cholesterol, o negative impact which everyone has heard about human health.

Whatever the benefits or harms of the product, melted chicken fat is still popular among the older generation of housewives.

Product Application

Chicken broth is tasty and healthy

Our grandmothers knew very well how to render and what to use chicken fat for. They cut it from the bird's carcass and, melting it in a frying pan, prepared lard. It was later used to fry potatoes, chicken meat, hearts or gizzards. The broth with it turned out rich and satisfying.

The lard and cracklings formed after melting, fried pieces of skin are also added to porridges and purees, which increases their nutritional value.

Mix the cracklings with crushed garlic, add chopped herbs to them. In this form, rendered chicken fat is spread on bread, and crackers are dipped into it.

Due to its positive effect on human skin, technical chicken fat is used in cosmetology. It is part of caring or medicinal preparations, creams and masks. Before going outside in frosty weather, it is recommended to apply a small amount of melted fat to your lips, it will protect them from chapping.

The benefits of chicken fat

Chicken fat is digested quite easily. It melts at a low temperature (35-37 degrees), has a pleasant taste and smell. Most often, chicken fat is used to cook poultry meat. The benefits of poultry fat are explained by the presence of unsaturated fatty acids, which are essential for the body. Children especially need these acids. Therefore, if you are on a diet and categorically refuse everything fatty, do not introduce children to a strict diet. After all, unsaturated acids contained in chicken fat are involved in cell growth, normalization of skin condition (important in adolescence), remove harmful cholesterol, etc. A lack of unsaturated acids leads to skin problems, slower growth of children, and decreased immunity.

Chicken broth has always been considered an ideal food product for sick and weakened people. But recently, nutritionists have increasingly doubted the beneficial properties of chicken broth. And they openly urge not to use it for food. These claims prompted doctors to conduct scientific research. It turned out that fat chicken bouillon can't be called ideal dietary product. However, it is extremely beneficial for the heart. It improves the condition of the heart muscle and blood vessel walls. At the same time, it turned out that the presence of chicken fat and meat in the broth does not increase blood pressure (as previously thought). If you drink a coffee cup of fresh chicken broth every day, then over time, people with arrhythmia will normalize their heart rate. Doctors explain the benefits of chicken meat and fat in the broth by the content of a specific chicken protein - peptide. As well as the content of extractive substances. They make a “lazy” stomach work.

In foreign dietary magazines, it is increasingly recommended to use both chicken fat in the form of broths and chicken meat in the diet. Of course - in reasonable quantities! This is especially true for patients with type 2 diabetes. White meat chicken (and other poultry) is preferable to red meat. It reduces the concentration of bad cholesterol, rejuvenates blood vessels, and reduces the amount of protein in the urine.

The benefits of chicken meat

Like chicken fat, poultry meat is rich in polyunsaturated fatty acids. Therefore, the benefits of meat are undeniable. Chicken reduces the risk of hypertension, prevents coronary disease, strokes and heart attacks, normalizes metabolic processes in the body, and strengthens the immune system.

Chicken meat is considered the best available source of protein. Its concentration is very high - more than in other bird species. Chicken meat contains 22.5% protein. For comparison: turkey - 21.2%, duck - 17%, goose - 15%, beef - 18.4%, pork - 13.8%, lamb - 14.5%. Therefore, chicken is indispensable for a growing body. At the same time, chicken is quite lean and easily digestible. Chicken meat is also a champion in amino acids necessary for humans. If there are problems with blood vessels, choose chicken breasts- they contain minimal levels of bad cholesterol.

Another explanation for the benefits of chicken meat is the presence of special protein compounds. They act on the body like a shock dose of vitamins. The protective functions of the entire body are mobilized. Chicken is rich in iron in an easily digestible form, copper, magnesium, calcium, selenium, phosphorus, and sulfur.

Chicken meat also contains a lot of vitamins B2, B6, B9, B12. B2 is involved in fat and carbohydrate metabolism, maintains the central nervous system in a “fighting” state, thanks to it, nails and skin are in a healthy state. B6 regulates fat and protein metabolism and is also beneficial for the skin and nervous system. Vitamin B9 is indispensable in the processes of hematopoiesis, healthy pregnancy, participates in protein metabolism, increases the resistance of the entire body to adverse factors environment. Thanks to vitamin B12, immunity is strengthened, blood pressure returns to normal, depression and insomnia disappear. It is necessary for reproductive organs.

Chicken meat is versatile. It is useful for low and high acidity of gastric juice. Tender, soft fibers of chicken meat act as a buffer, “binding” excess acid in case of duodenal ulcers, irritable stomach syndrome, and gastritis. It is very easily digestible, because it has little connective tissue (unlike beef). Chicken meat is one of the most dietary. You can’t do without it if you have diabetes, stomach problems, obesity, or if your cardiovascular system is malfunctioning. We remind those who love diets that chicken meat is the lowest in calories.

Scientific research speaks about the benefits of chicken fat and meat. However, in everything you need to know when to stop. Variety is important in nutrition, because there is no ideal food.

Chicken fat is a type of animal fat and is widely known for its beneficial properties.

The areas of use of chicken fat for culinary purposes are very diverse, since it is an excellent substitute for vegetable and butter. However, it is strictly not recommended to abuse this product.

Compound

Chicken fat is obtained by rendering during heat treatment of poultry or simply extracting it from the subcutaneous layer. The nutritional value of the product is much higher than that of other fats. It contains a large number of vitamins, for example: vitamin E, A, vitamin PP, B vitamins, beta-carotene, etc.

We recommend reading about healthy fats for weight loss

Chicken fat is rich in minerals, especially selenium, manganese, copper, zinc, sodium, magnesium, calcium and potassium. The product is enriched with other components, namely:

Ash;
Cholesterol;
A specific protein peptide;
Saturated and unsaturated fatty acids.

Saturated fatty acids predominate in chicken fat (more than 50%). The energy value of the product per 100g is 896 Kcal. Of these, proteins and carbohydrates make up 0%, water – 0.2%, fats – 99.6%.

Benefit

According to the observations of nutritionists, with the same number of calories in foods containing fats and carbohydrates, the possibility of gaining weight increases from consuming carbohydrates.

Harm

Methods of application

Chicken fat is very popular among health advocates and in the beauty industry. It helps to improve tone, lift mood and eliminate nervousness in a person during a time of restriction in food choice. A dish prepared with chicken fat will provide a feeling of fullness for a long time. Nutritionists allow it to be used in soup, buckwheat, rice or vegetable side dish.

Experts recommend adding chicken fat to your diet to improve the condition of your skin. It is very useful to add a small amount of fat when preparing soups and broths for those who have undergone severe weight loss to increase the body's defenses.

There are many hair masks prepared with chicken fat., where the auxiliary ingredients are egg yolks, horse fat, burdock oil, onions. There are other recipes for similar masks, for example, combining fat with cinnamon or orange essential oil.

ratings, average:

Chicken is healthy not only for its meat, but also for its fat.

Is that product useful? How can it be used?

Useful properties of the product

Don't get carried away with eating fat

Chicken fat is the lightest of all animals.

It has a low melting point, approximately 36-37 °C and is well absorbed by the human body. The product has good nutritional properties, so its use in cooking is widespread.

linoleic – 19.5%;
palmitic – 5.7%;
oleic – 37.3%;
other.

Melted chicken fat has a high calorie content - more than 800 kcal per 100 g of product.

It increases the nutritional value of the dish of which it is an ingredient.

But you shouldn’t get carried away with using this product:

Firstly, because it is high in calories.
Secondly, chicken fat after frying contains cholesterol, the negative effects of which on human health have all been heard.

Whatever the benefits or harms of the product, melted chicken fat is still popular among the older generation of housewives.

Product Application

Chicken broth is tasty and healthy

The lard and cracklings formed after melting, fried pieces of skin are also added to porridges and purees, which increases their nutritional value.

Mix the cracklings with crushed garlic, add chopped herbs to them. In this form, rendered chicken fat is spread on bread, and crackers are dipped into it.

Lera 02.22.2017 10:24

Of course, there may be different opinions, but as a person I have long understood one simple truth. I believe that there is no fat better than chicken fat. In terms of its valuable and healing qualities, it has few equals, with the exception of badger, of course. In our house they only fry in chicken fat; we don’t use sunflower oil at all. And here's why - in sunflower oil There is a lot of cholesterol, but chicken fat contains cholesterol, which is harmless to the body. I've known about this for a long time. Perhaps, after reading my comment, you will also stop consuming sunflower oil and switch to chicken fat.

Ira 10/07/2016 11:31

Of course, you are right that housewives of the older generation know everything about chicken fat. As a child, we often went to visit our grandmother, who lived in the village. Among other things, she had chickens. When the time came, they ended up on the dinner table. So, our grandmother never threw away chicken fat. On the contrary, I always used it to make various dishes and thought that it was very useful. As a child, my favorite dish was potatoes fried in chicken fat. And it also makes a very tasty broth.

Kira 01.10.2016 12:44

On your own personal experience I can assure you that rendered chicken fat can brighten up any dish, namely, make it more juicy and rich, as in the case of cooking chicken or potatoes in it, for example. However, for those who have problems with cholesterol, I would recommend not to abuse this ingredient, as well as for those who watch their figure only through diets. If you play sports, you don’t have to worry too much about the high calorie content of chicken fat, but even in this case, you should take into account your predisposition In terms of weight gain, this is all individual, but sometimes pampering yourself is also useful.

Veronica 08/28/2016 10:02

Surely not everyone knows that chicken fat is widely used in cosmetology. Add it to face masks - it helps smooth out wrinkles, while the skin receives the hydration and nutrition it needs. There are many hair masks prepared with chicken fat that will make your hair strong and strong and help get rid of hair loss.

Alina 08/27/2016 23:07

And I just love chicken broth with vegetables. Very tasty and useful product. Mom used to always cook it when I had a cold with a fever. By the way, chicken broth with chicken fat is also very useful for fractures. You just need to remember that to prepare such a broth, it is best to use homemade chicken, and not those sold in stores. And yet, everything should be in moderation, so you should not overuse chicken fat in food, only, for example, during treatment.

Regina 07/23/2016 10:26

I accidentally came across this article about chicken fat and a childhood memory immediately “popped up” in my memory. While I was at school, I spent the whole summer in the village with my grandmother. And often hung around her in the kitchen. She cut up a homemade chicken, took out the chicken fat and stored it separately. And that’s why the fried potatoes were so incredibly tasty - after all, grandma first melted this fat in a frying pan, and then cooked the potatoes. You can’t buy that kind of fat in the city these days, which is a pity.

Antonina 12/15/2016 11:43

I live in the village, and I know firsthand about chicken fat. We always kept chickens and never threw away chicken fat. If there wasn’t much of him, he left immediately to prepare the dish that I was preparing. There were, of course, very fatty chickens. The fat was cut off, melted and placed in the refrigerator. When cooking, I added a spoonful during frying. I didn’t know that chicken fat is used in cosmetology. It turns out that you can lubricate your lips with chicken fat so that they don’t become chapped, I’ll take note, otherwise there is such a problem.

Source

Nutritional value and benefits

Fat – healthy and not so good

"Dangerous" chickens

Fried chicken or broth?

Selection rules

We eat with pleasure

Source

Chicken fat– almost ideal fat in cooking. It is easily mined - you can simply remove it from raw chicken or melt during frying. It melts easily and turns into a liquid that can easily be used to grease baking sheets before baking, for example, meat or vegetables. He has pleasant aroma and quite pleasant taste. And most importantly, chicken fat is easily absorbed by the human body. It is most often used when roasting poultry, but adding it when cooking beef or pork can significantly change the taste of the dish for the better. Adding chicken fat to the broth will add richness and flavor to the soup without changing the flavor of the soup too much, i.e. without making it too fatty. And when you fry cutlets from any meat on it, the cutlets will have a pleasant chicken aroma.

The benefits of chicken fat

Harm and contraindications

Source

Chicken fat

Glycemic index (GI) – 0.

Calorie content – 879 kcal

Chicken fat is a natural product, an ideal replacement for butter and vegetable oil. It has excellent nutritional characteristics, a low degree of melting, is easily digestible, and has a delicate, pleasant taste. It differs from animal fats in the absence of a specific odor. It is produced by extraction from the subcutaneous layers or rendering during the cooking of poultry.

Beneficial features

Chicken fat is one of the best, leading among fats in the amount of healthy acids (poly- and monounsaturated), close in composition to vegetable oils and fatty fish, and in the amount of lecithin to egg yolk. Enriched with vitamins, among which D and E predominate, contains A, K, group B (1,2,3,5,6,12). Minerals are represented by copper, magnesium, sodium, iron, zinc, and potassium.

How it affects the body

How to choose correctly

Chicken fat is sold frozen, liquid, and fresh. You can independently remove it from a chicken carcass during cutting and heat it during baking. A high-quality product is white in color and has no odor. Yellowness and unpleasant odor impurities indicate a stitched product. It’s not difficult to cook chicken lard in the oven or in a steam bath.

Storage methods

Chicken fat does not require preliminary melting and is stored well in the freezer (4-5 months). Rendered fat can be stored longer: 8 months at room temperature, up to a year in the freezer. The container must have a tight lid and completely prevent the entry of foreign odors.

What does it go with in cooking?

Chicken fat combines well with various products, gives dishes an exquisite taste and is an important component of many snacks and dishes. Ideal with chicken, turkey, and partridge meat. Added to broths, pilaf, beef, and turkey mince. Used for frying cutlets, potatoes, various vegetables and root vegetables. Adds tenderness and piquancy to sauces, warm salads, and cereal side dishes. Popular for sautéing onions and carrots.

Healthy combination of products

Contraindications

Metabolic disorders, obesity, unstable functioning of the pancreas, liver, cholecystitis.

Application in medicine and cosmetology

In cosmetology, it is popular in masks for smoothing wrinkles, moisturizing, and nourishing. Rub the chapped, inflamed skin with a piece of raw fat. Chicken fat is especially useful for restoring hair structure, eliminating fragility and hair loss. To do this, rub in combination with yolks, horse fat, burdock oil, and onions. Masks are made with the addition of cinnamon and orange essential oils to the fat.

Source

Nutritional value and benefits

Chicken skin is nothing more than protein and fat. Contains the following nutrients:

Vitamin A – improves immunity, improves vision, promotes growth and development;
vitamin E – breaks down fats, increases the body’s resistance to infections;
B vitamins (B6, B12 and B2) – are involved in the absorption of proteins and fats, in the production of hormones, normalize cholesterol levels, the functioning of the immune and nervous systems;
minerals (phosphorus, magnesium, potassium and iron) – strengthen bones, cardiovascular and nervous systems; necessary for normal hematopoiesis, synthesis of enzymes and hormones, proteins, fats and carbohydrates.

100 g of chicken skin contains 18 g of protein, which has a positive effect on human health. Animal proteins are a source of amino acids that are involved in the functioning of the immune system, in the construction of hair cells, nails and muscle tissue.

Calorie comparison table

Fat – healthy and not so good

The most alarming part of chicken skin is the fat: 15.6 g per 100 g of product. But is it always harmful to health?

All fats are divided into two large groups: saturated and unsaturated (in turn, monounsaturated and polyunsaturated).

Representatives of the first category are deposited in adipose tissue and provoke the development of atherosclerosis and gastrointestinal diseases. Therefore, their consumption should be limited (but not completely eliminated).
Unsaturated fats are vital for every person. They strengthen the immune system, help balance cholesterol levels in the blood, improve brain and heart function, and make the skin smoother and more elastic.

And even though poultry skin is a high-calorie product (212 kcal per 100 g), there is no need to be too afraid of consuming it.

"Dangerous" chickens

Then why so much talk about the dangers of chicken skin? Modern technologies for raising broiler chickens are to blame.

Pediatricians warn: frequent consumption of dishes that contain broiler chicken skin can cause an allergy in a child and develop immunity to antibiotics. And this complicates the treatment of some childhood infections.

It is advisable for both adults, and especially children, to eat poultry raised on natural feed without the use of hormones and antibiotics.

Fried chicken or broth?

Note! Carcinogen levels increase when fried poultry is reheated.

Give preference to boiled, stewed chicken or chicken broth. Eat only fresh food, not repeatedly reheated food.

Selection rules

Fans of chicken dishes need to adhere to some rules:

Whenever possible, buy poultry that is domestic rather than large-farm raised.
Choose chilled meat: it is fresher than frozen and contains less water.
Pay attention to the appearance of the carcass: the breast should not look disproportionately large compared to the legs. The ideal shape is round. Disproportions indicate that the birds' diet contained a lot of antibiotics.
To check the meat for freshness, just press it with your finger: it will quickly return to its previous shape. If there is a depression left, it is better to choose another carcass.
The skin of the chicken should be dry and clean, not slippery and sticky.

We eat with pleasure

The skin is indispensable when stuffing meat and vegetables: in juicy sausages, aromatic rolls, ham, meat pies.

If you fry individual parts of a bird or a whole carcass, the presence of skin plays an important role: it preserves the juiciness and aroma of the meat, and prevents oil from penetrating inside.

Chicken skin is also good as an independent snack: these are the so-called chicken chips or crispy shish kebab.

Do you want to minimize harm? Reduce the use of seasonings, oil and salt, cook without marinades or breading, and do not eat more than your daily allowance at one time.

Eating this controversial product daily can raise your cholesterol levels and help you gain a few extra pounds. But occasionally, fried chicken with a golden brown crust will bring nothing but pleasure and benefit.

Read more: What are the benefits and harms chicken hearts for the body?

The benefits of chicken fat

Harm and contraindications

Energy value:

squirrels

carbohydrates

fats

calorie content

Benefits of eating chicken fat

What is valuable for the body in chicken fat are the unsaturated acids necessary for cell growth, normal skin condition and cholesterol metabolism.
Chicken fat is an excellent food product among fats, since the melting point is - 35-37ºС.
It is difficult to call chicken fat a dietary product, but it is still very good for the heart, as it helps improve the heart muscle and the condition of the walls of blood vessels.
The usefulness of this type of fat is explained by the content of chicken protein peptide and special extractive substances. These compounds help in the functioning of a “lazy” stomach.
Chicken fat is beneficial if you control the amount you consume because it is a high-calorie food.

Useful information for those who control and count the number of calories and grams in their diet:

One teaspoon contains 5g of chicken fat.
One tablespoon contains 17g of chicken fat.
One glass contains 240g of chicken fat.

Nutritional value and benefits

Chicken skin is nothing more than protein and fat. Contains the following nutrients:

Vitamin A – improves immunity, improves vision, promotes growth and development;
vitamin E – breaks down fats, increases the body’s resistance to infections;
B vitamins (B6, B12 and B2) – are involved in the absorption of proteins and fats, in the production of hormones, normalize cholesterol levels, the functioning of the immune and nervous systems;
minerals (phosphorus, magnesium, potassium and iron) – strengthen bones, cardiovascular and nervous systems; necessary for normal hematopoiesis, synthesis of enzymes and hormones, proteins, fats and carbohydrates.

100 g of chicken skin contains 18 g of protein, which has a positive effect on human health. Animal proteins are a source of amino acids that are involved in the functioning of the immune system, in the construction of hair cells, nails and muscle tissue.

Comparative table of calorie content of different parts of chicken

Fat – healthy and not so good

The most alarming part of chicken skin is the fat: 15.6 g per 100 g of product. But is it always harmful to health?

All fats are divided into two large groups: saturated and unsaturated (in turn, monounsaturated and polyunsaturated).

Representatives of the first category are deposited in adipose tissue and provoke the development of atherosclerosis and gastrointestinal diseases. Therefore, their consumption should be limited (but not completely eliminated).
Unsaturated fats are vital for every person. They strengthen the immune system, help balance cholesterol levels in the blood, improve brain and heart function, and make the skin smoother and more elastic.

And even though poultry skin is a high-calorie product (212 kcal per 100 g), there is no need to be too afraid of consuming it.

"Dangerous" chickens

Then why so much talk about the dangers of chicken skin? Modern technologies for raising broiler chickens are to blame.

It turns out that to reduce the cost of production, improve the appetite of birds and accelerate their growth, chicken farms use feed with the addition of antibiotics and hormones. An impressive proportion of these substances harmful to humans are deposited in the skin. Pediatricians warn: frequent consumption of dishes that contain broiler chicken skin can cause allergies in a child and develop immunity to antibiotics. And this complicates the treatment of some childhood infections.

It is advisable for both adults, and especially children, to eat poultry raised on natural feed without the use of hormones and antibiotics.

Fried chicken or broth?

Note! Carcinogen levels increase when fried poultry is reheated.

Give preference to boiled, stewed chicken or chicken broth. Eat only fresh food, not repeatedly reheated food.

Selection rules

Fans of chicken dishes need to adhere to some rules:

Whenever possible, buy poultry that is domestic rather than large-farm raised.
Choose chilled meat: it is fresher than frozen and contains less water.
Pay attention to the appearance of the carcass: the breast should not look disproportionately large compared to the legs. The ideal shape is round. Disproportions indicate that the birds' diet contained a lot of antibiotics.
To check the meat for freshness, just press it with your finger: it will quickly return to its previous shape. If there is a depression left, it is better to choose another carcass.
The skin of the chicken should be dry and clean, not slippery and sticky.

Benefit

Chicken fat is easily digestible, since its melting temperature is quite low (35 - 37 C). Dishes prepared with it will delight you with a pleasant taste and smell.

Chicken fat cannot be characterized as a dietary product. If you decide to radically lose weight, then you will have to abstain from chicken fat or consume it in minimal doses.

If dieting is your way to stay fit, don't be afraid to use it in stir-fries or soups. Chicken fat is much healthier than margarine. Its beneficial properties increase when combined with olive oil.

According to the observations of nutritionists, with the same number of calories in foods containing fats and carbohydrates, the possibility of gaining weight increases from consuming carbohydrates.

Thanks to chicken fat, a person receives energy that the body can convert into glucose, which the brain needs. Thus, the desire to eat something sweet will decrease.

The benefits of this product are assessed by the presence of a specific peptide protein in its composition. This element, in combination with special extractive substances, makes the “lazy stomach” function. In folk medicine, there is an opinion that chicken fat can preserve the youth of the body.

Harm

The harm of chicken fat is determined by several factors:

High in calories. The use of this product must be strictly regulated.
When frying, chicken fat releases cholesterol, which causes vascular obstruction.
Uncontrolled intake of fat-containing foods leads to metabolic disorders, dysfunction of the pancreas and liver, and also causes cholecystitis.

Almost always, almost everywhere

As for today, the use of chicken fat has reached production scales throughout the world. It is almost impossible to meet a person who does not know or do not like this product.

What is chicken fat?

In turn, internal chicken fat has a slightly unique consistency, and its taste and aroma are more reminiscent of a mixture of chicken meat and melted lard.

Only benefit

From ancient times to the present day, chicken fat is considered a product that can give strength and quickly restore the human body after stress or illness.

Long live chicken fat!

The scope of application of chicken fat in cooking is very wide and replete with its diversity. Separated from the carcass, it can become an ideal substitute for the usual butter or vegetable oil when preparing dishes from any types of meat, fish, cereals, pasta and vegetables.
You can use it to grease frying pans and baking sheets. You can stew and bake in it or cook with it. Not to mention the fact that it can turn any fried dish into a real aromatic delight with a subtle aftertaste of chicken and cream.

Going well with any product, chicken fat is able to emphasize and reveal their taste, organically complementing and improving the aroma of the finished dish. Once you replace the usual type of oil with it for a short time, it will no longer be possible to refuse it, and cooking with it will become a pleasure. In addition, the cracklings that are obtained during rendering of fat are also a delicious food that goes well with everything except fruit.

Sources

https://vashvkus.ru/ingredients/zhir-kurinyi
https://hudey.net/kurinyj-zhir-sostav-i-kalorijnost.html
http://www.poleznenko.ru/kurinaja-kozha.html
https://BezPuza.ru/produkty/zhiry/kurinyj-zhir.html
http://receptov.net/2564-zhir-kurinyy.html