Chicken Fat Rice
Thomas J. Story
“This recipe of chicken fat rice utilizes the bits of excess fat and skin used when preparing the meat for the marinade,” says Nico. “To collect the rendered chicken fat (a.k.a. schmaltz), place the trimmed fat from the spatchcocked chicken in a small saucepan cold, then place over low heat. The fat will begin to render, and the skin will begin to turn yellowish and wrinkly. You’ll know you’re spot-on when the skin begins to brown. EAT THOSE BROWN BITS!!! Then set aside the rendered chicken fat.”
How to Make It
1
Wash your rice at least three times, until the water runs clear. This removes excess starch and guarantees individual kernels of rice. Place in a lidded pot and add water until there’s one finger knuckle between the rice and the surface of the water. Put the lid on and heat over high until the water boils, then lower the heat as much as possible. Wait 10–15 minutes until checking the rice, and fluff it when it’s done.
2
Add the seasoning to the fluffed rice, making sure to mix, fold, and fluff till all the rice is a beautiful orange. Check the seasoning and keep warm.
Ingredients
RICE
4 cups jasmine rice
6 cups water
SEASONING
½ cup rendered chicken fat
1 tbsp butter
1 tbsp annatto oil
2 tbsp salt
Directions
1
Wash your rice at least three times, until the water runs clear. This removes excess starch and guarantees individual kernels of rice. Place in a lidded pot and add water until there’s one finger knuckle between the rice and the surface of the water. Put the lid on and heat over high until the water boils, then lower the heat as much as possible. Wait 10–15 minutes until checking the rice, and fluff it when it’s done.
2
Add the seasoning to the fluffed rice, making sure to mix, fold, and fluff till all the rice is a beautiful orange. Check the seasoning and keep warm.
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