The Chicken Fat
Fat stemming from the cooking of our chickens
The chicken carcasses are cooked in the water for several hours to obtain the first fat bouillon. The fat is purified by centrifugation, and then stabilized by the addition of an extract of rosemary, which acts as a natural antioxidant.
- Note: cooked chicken
- Form: ambient liquid
- Packaging: bucket or container
- Applications: soup base, sauces, precooked meals