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