The Lemon Fool

Am sure I not alone
With ‘left over’ goose fat in a jar

Can it freeze. Its expensive to just use for regular frying!,

mutantpoodle wrote:Am sure I not alone
With ‘left over’ goose fat in a jar

Can it freeze. Its expensive to just use for regular frying!,

I would believe that you can freeze it if you chose. Most things can. However I would consider making some chicken confit and using that to make cassoulet.

Confit is basically chicken/duck etc preserved in fat.
https://www.thespruceeats.com/what-is-confit-995765

Cassoulet is basically a winter casserole made with pantry/preserved ingredients. But it tastes delicious.

Oh, I decided to try a web search for you.

Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced goose fat will keep for up to six months. Goose fat freezes well and lasts many months. A good tip is to freeze small quantities in small blocks or ice-cube trays for ease of use.

https://git.macropus.org/bbc-food/www.b ... e_fat.html

So six months if you don't bother to freeze it. Presumably it lasts at least as long in the freezer.

Not from the web, but just general knowledge: The problem with keeping any oil or fat is it going rancid. Clarified fats last longer than those that are not. Air makes them go rancid faster. Hence ice-cubes of fat may not last as long as a tub, because they have more surface area.

I still have goose fat in the freezer from a few years ago. It is in bags with enough in each bag to cook a tray of roast potatoes. It was still fine when I last used some few months ago. My freezer is set to -18 Celsius which is it's default setting.

I would just freeze it in smaller amounts if too much to use at one time. Should last for years at -18C. On the other hand, if you think that you will use it within a couple of months, then keep it in the fridge. I never throw savoury dripping away, I leave it by the side of the stove and use it for general cooking. Today we are having sautees potatoes cooked in a mishmash of very tasty chicken and roast beef fat and clarified butter, I also made carrot and parsnip soup from a veg box from Lidl,the onions were sauteed in the same dripping.

john

Goose fat freezes at room temperature.

Can I have a pedant's award? We have kept it a long time in the freezer without problems.

I wouldnt bother to freeze it.

keep[ it in a suitable jar with lid at the back of the fridge. Its all i do. Nobody ever dies and it often lasts two or even more years! (as im not the only meat eater in the house)

that SHOULD have read "I am the only meat eater in the house"

Just toss the jar in the freezer, and you're good to go for future frying adventures.

Freezing it should work just fine! It's a great way to make it last longer and save some cash on regular frying oil.