Fat from cooking our chickens

Chicken carcasses are boiled in water for several hours to obtain a first fat broth. The fat is purified by centrifugation, then stabilized by the addition of rosemary extract, which acts as a natural antioxidant.

• Note: cooked chicken
• Formats: ambient liquid
• Packaging: bucket or container (BIB)
• Applications: soup bases, sauces, prepared dishes, terrines