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Chiyu, Aromatic Chicken Fat
Render chicken skins and infuse the fat with spring onion, garlic and ginger.
Prep 10 min. Cook 40 min. Total 50 min. ⭐ Easy
Seasons: All Seasons
Cooking methods: Pan / Stovetop
Dietary categories: Gluten-FreeDairy-FreeNut-FreeLow-Carb / Keto

The Story Behind the Recipe

When I cut up a chicken and do not need the skin, I save it in the freezer to render my own cooking fat. I also collect fat from other meats separately. In ramen, aromatic oil adds the finishing notes that support the broth and tare. Here, I use chicken fat with all three of my favourite aromatics. Try cooking fried eggs in it too. I have used different animal fats for eggs, and each brings its own flavour. Duck fat is another personal favourite of mine.

Use this chiyu in Simple Shio Tonkotsu Ramen and Basic Shio Ramen with Water.

The Technique

  • Begin over low heat so the fat renders gradually.
  • Let the moisture evaporate and the skins crisp without burning.
  • Strain before and after gently infusing the aromatics.

An indicative batch. The final yield depends on the skins.

Ingredients

Indicative batch

  • Chicken skins: approximately 300 g.

  • Spring onion: 1, washed, roots removed and cut up.

  • Garlic: 2-3 cloves, peeled and lightly crushed.

  • Fresh ginger: approximately 10 g, thinly sliced.

  • Salt: a little, only for serving the crisp skins if desired.

Steps

Method

  1. Cut the skins into smaller pieces and place in a small saucepan over low heat.

  2. Let them release their fat and moisture, stirring to prevent sticking.

  3. Once enough fat has rendered, gradually increase to medium heat. Continue until the moisture evaporates and the skins turn golden and crisp.

  4. Remove from the heat and strain into a heatproof container. Reserve the skins separately.

  5. Return the fat to the saucepan. Add the thoroughly dried spring onion, garlic and ginger.

  6. Heat gently until aromatic, taking particular care not to blacken the garlic. Strain again.

  7. Transfer to a clean container and refrigerate. Serve the crisp skins with a little salt.

Tips and Secrets

  1. Dry the washed aromatics thoroughly. Water can splatter when it meets hot fat.

  2. Adjust the aromatics to the fat yield. If very little fat renders, use fewer aromatics so they infuse evenly.

  3. Start with less in rich broths. For tonkotsu, begin with approximately 3 ml per bowl and taste before adding more.

  4. Refrigerate for up to 4 days or freeze in small portions. Fat infused with fresh aromatics needs different handling from plain rendered fat.

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