A picture of Chicken Oil.

Chicken Oil

Angela Mertoyono @tenshi

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

Chicken Oil

Angela Mertoyono @tenshi

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

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Ingredients

150-200 ml

500 grchicken skin
5garlic, peeled and crushed
1/2 tspblack pepper
1 tspsalt

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Steps

1

Using low heat, add garlic to a pan. Add chicken skin. Stir occasionally.
2

Add black pepper and salt. Stir now and then (I stir every a couple of minutes) until the oil oozes out.
3

Wait until the skin is turning brown. You will notice that more oil will appear.
4

Strain the oil and keep in a sterilized jar.

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Cooksnaps

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Angela Mertoyono @tenshi

on July 02, 2017 14:05

In my kitchen!

A full time mom and freelance writer. Sorry, I use Cookpad on my PC so I cannot receive or send chat.

Comments

Keywords

Pepper Chicken Garlic

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