Chicken fat

Chicken fat is the fatty substance extracted from the adipose tissue of chickens, widely used in cooking for its characteristic flavor and its ability to add juiciness and texture to various dishes. It is obtained by melting the fat found beneath the skin and around the chicken pieces during cooking.

This ingredient is common in many traditional cuisines and is often used for frying, sautéing, or as a base for stews and sauces, especially in dishes where a deeper flavor and a mild aroma are desired. Furthermore, chicken fat is a source of energy and contains fatty acids that provide richness without being as heavy as other animal fats.

The use of chicken fat dates back to ancestral cooking techniques, where no part of the bird was wasted. Its origin is primarily linked to the home and regional cuisine of countries where chicken is a basic protein.

In the Hispanic world, chicken fat may also be known as manteca de pollo or sebo de pollo, although the latter term may vary by region. It is important to distinguish it from lard, as its flavor and composition are different.

In summary, chicken fat is a versatile ingredient essential in many traditional recipes, adding flavor, texture, and authenticity to dishes.