poultry fat - in this case turkey, but whichever...

[lagatta]

I bought a big packet of turkey bones with a LOT of meat and quite a bit of fat at "La boucherie du marché". There was enough meat to fill a good-sized glass refrigerator container, certainly enough for a tourtière and perhaps even some empanadas or tortillas on the side.

And a good supply of rendered fat. What should I do with it? A few decades ago, this was considered almost toxic. I'm thinking of putting a bit in a yeasted crust dough (I usually use olive oil). Opinions?

[lagatta]

Yes, it tastes about the same. Slightly richer flavour, but not as much as duck fat. The last time I made poultry liver spread, it was duck livers, and duck fat. (But not foie gras).

It isn't something I make often though, as it isn't a familiar food. I have made a duck liver terrine, which is one.

[kerouac2]

I think that in our obsession to not waste one bit of anything, we sometimes end up making things that we don't really want, which is absolutely not an improvement of our lives. If you don't know what to do with all of the turkey fat, just throw it away.

[Deleted]

Papi would love it on his dry kibble (in small amounts though).

[Deleted]

My husband's the one who indulges him. He says it's "good for his coat."

[lagatta]

Livia eats only dry catfood. The time I gave her a bit of plain roast chicken, she simply played with it. This is a cat who lived rough for several months as an ado. And she has a sumptuous coat.

[bixaorellana]

As a person who hates to throw "perfectly useful" ( ) things away, I understand the desire to utilize the turkey fat. At the same time, I think Kerouac speaks wisdom on this subject.

That said, why not try it out in a dough as you suggest, LaGatta? Maybe a small batch would give you the idea of whether to toss the fat or to proceed.

[lagatta]

Yes, I made a mini-pie and the crust was fine. I used olive oil as well. I don't make "short" crusts, though these are slightly richer than pizza crust, with a bit more olive oil and an egg to keep them pliable. They are raised and kneaded crusts with a very small dose of yeast. My eggs from the market were of uneven size; I used a small one. I wouldn't use poultry fat for an otherwise vegetarian savoury pie or tart though.

I found the filling a tiny bit dry, but corrected this by lightly frying a finely-chopped red onion, in very little oil. It isn't really frying, just eliminating the "rawness" of the onion. Hope friends will enjoy the little pie.