Chicken fat: yellow vs white?

[CrazyTalk]

Yes!! Thankfully. the idea that saturated fat is "bad" has really begun to be debunked in recent years. But it will take time for all the anti-fat thinking to go away.

Not to get all ranty, but I strongly believe that the anti-fat diet crazes we had in the 70s and 80s are largely responsible for many of the obesity and diabetes issues we have today. Everything "Low fat" or "Non fat" basically has the fat replaced with sugar, and eating tons of sugar is much worse for you than eating fat.

 

[LindaB220]

Not to get all ranty, but I strongly believe that the anti-fat diet crazes we had in the 70s and 80s are largely responsible for many of the obesity and diabetes issues we have today. Everything "Low fat" or "Non fat" basically has the fat replaced with sugar, and eating tons of sugar is much worse for you than eating fat.

And the main issue was to sell more cooking oils. All done politically.

 

[1zooman12]

Hello JodyDI,
I dig your recipe. Most of the fat comes to the surface when the soup cools. One then may scoop it off and feed it bit by bit to the cat. Cats have a rather high fat requirement. As for cooking in our (recipe I find that 8 -12 hours in a crockpot is the best. Let the mix cool, skim off the fat (Here kitty, kitty!) then reheat the slum gullion (Betcha never heard that two word expression before - it's ancient, I heard it from my grand dad.) and enjoy!
Regards,
Neal, the Zooman

 

[gus2pp]

Not to get all ranty, but I strongly believe that the anti-fat diet crazes we had in the 70s and 80s are largely responsible for many of the obesity and diabetes issues we have today. Everything "Low fat" or "Non fat" basically has the fat replaced with sugar, and eating tons of sugar is much worse for you than eating fat. 

Here! Here!

 

[MKG]

I've noticed quite a few differences between supermarket broiler meat and home grown chicken meat. Among them, the type of fat that ends up floating on the chicken soup.

Supermarket broiler: the fat is white, more viscous and freezes at room temperature (say, 15C, 59F).
Home grown: the fat is yellow, less viscous and doesn't freeze at room temperature.

* Home grown meat chickens were roosters from batches of "pullets", presumably dual purpose, i.e. Australorp and Leghorn X
* Home grown chickens were 4-7 months old at the time of butchering
* Fed mainly organic grower/layer from the pet shop

Can anyone shed light on why these fats are different?

From the greens that factory products don't get.

 

[Karoo permaculture]

From the greens that factory products don't get.

if you waited 3 weeks this could have been a 10 year revival of this thread