The CookingBites recipe challenge: cooking oils/fats

TastyReuben said:
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About a day-and-a-half to go - let’s see some new entries slide their way in here!
 
TastyReuben said:
About a day-and-a-half to go - let’s see some new entries slide their way in here!
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I've got 2, 1 really long inactive time, just got the main ingredient yesterday. It's getting made regardless since it's part of a dish from a local TV show we saw made. And another that I can't believe no one has made since it's fat centric and common. But, I have to take Strider to vet today due to a chronic eye issue I can usually deal with at home, but it's being stubborn so don't know if I'll get them both made in time.
 
medtran49 said:
I've got 2, 1 really long inactive time, just got the main ingredient yesterday. It's getting made regardless since it's part of a dish from a local TV show we saw made. And another that I can't believe no one has made since it's fat centric and common. But, I have to take Strider to vet today due to a chronic eye issue I can usually deal with at home, but it's being stubborn so don't know if I'll get them both made in time.
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Aak for a few days extension. Never hurts to ask!
 
JAS_OH1 said:
Aak for a few days extension. Never hurts to ask!
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Well, I went ahead and did the long inactive time one. It only took about 15 minutes to pull out the sous vide stuff and prep so I did it before my breakfast. It's sous viding along as I write. So, we'll see about the other.
 
Chicken Rillette.

Thought I share just how little fat came out out 2kg (4.4llbs) of chicken legs. Couldn’t quite believe it, a little sliver on the top! I had to add in a large spoonful of duck fat to make up for it.
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I only used half the chicken legs to make the Rillette. One jar does lunch for two so I think 5 jars for £2.55 worth of meat is very good value.
No recipe for it yet because it is delicious but I made some errors of judgement with the consistency and the type of salt that I used that I want to correct on the next go.
 
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