The Full Bird: Chicken Demi-Glace + Chicken Fat

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.