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Offcuts Kitchen

The Full Bird: Chicken Demi-Glace + Chicken Fat

The Full Bird: Chicken Demi-Glace + Chicken Fat

  • Pasture Raised
  • Supports Small Farms
  • Free Shipping 2+ Jars!

Chicken fat and chicken demi-glace come from the same bird, but they do completely different things in your kitchen. The fat is your cooking medium. Melt it in a warm pan and saute onions, vegetables, or rice until everything turns golden and savory. It is 100% rendered chicken fat from pasture-raised chickens on New York farms, with nothing added. Not schmaltz (no onions, no seasoning). Just clean, golden fat that carries flavor into every bite.

The demi-glace is your finishing move. A slow-simmered reduction made from pasture-raised chicken bones, concentrated to a collagen-rich gloss. Whisk a spoonful into pan drippings after searing and you get a silky, savory sauce in under two minutes. Add it to risotto for body. Stir it into soup for depth that tastes like it simmered all day.

Together, they cover a full chicken dinner. Fat in the pan, sauce on the plate. Start your rice in chicken fat, build a quick pan sauce with chicken demi-glace, and dinner goes from good to "what did you do differently?" That is The Full Bird.

We lead with flavor and let our sourcing practices serve as the proof. By putting every part of the animal to work, we support a food system that actually works for our farm partners while giving you a new secret weapon for your kitchen.

Storage: Demi-glace: shelf-stable, refrigerate after opening, use within 2 weeks. Chicken fat: shelf-stable for 2 years unopened, refrigerate after opening, use within 6 months. No preservatives in either jar.

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How to Use

Soups

Stir a spoonful into matzo ball or chicken noodle soup. The fat carries flavor into the base.

Sautés

Use in place of oil for vegetables or onions. Adds savory depth without overpowering your mains.

Traditional Dishes

Make chopped liver, fry latkes, or simply spread on bread with salt and pepper.

Finish the soup with a spoonful of chicken demi-glace. Same bird, more depth.

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Know Your Smoke Points

Know Your Smoke Points — Chicken fat's lower smoke point at 350°F is actually its strength. It melts quickly, coats evenly, and works best at the medium-heat saute where its savory depth can truly integrate into soups, onions, and roasted vegetables.

Person spooning oil over a roasted chicken in a pan on a stove.

Why is Offcuts Kitchen different?

Offcuts are the VIP ingredients that make life interesting!

Offcuts Kitchen was built around the idea that overlooked cuts make exceptional food when you treat them with care. We work with trusted farms and processors, roast real bones and vegetables, and rely on long, slow cooking to draw out natural collagen and deep flavor instead of using gums, starches, or shortcuts. By turning backs, necks, and feet into the kind of demi-glace professional kitchens depend on, we support better whole-animal use, reduce waste, and give home cooks a jar of honest, high-impact flavor they can use any night of the week.