I used to be boiling some hen skin to take away lots of the fats. Was making plans to skewer it and grill it for a snack.

After boiling i’ve a hen skin broth like taking a look and loads of hen fats floating on most sensible. Wanna separate it, so i freeze it. After freezing it, I positioned it on a reducing board and separate it by means of the use of a knife. I understand, the water seems jelly like or aspic like.

Can i exploit this for different cooking?

I’ll ship an image of it nxtym im making it.

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