Chicken Fat

Chicken fat is a type of animal fat obtained from chickens. It is created by rendering, a process that melts the fat from the chicken tissues, separating it from water and other solids. This process yields a clear, yellowish fat.

Manufacturers add chicken fat to foods primarily for its rich flavor and to improve texture. It is often used in soups, broths, sauces, and savory baked goods to add moisture and a desirable mouthfeel. It also serves as a cooking medium, similar to other animal fats.

In the United States, chicken fat is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. As a dietary fat, it provides calories and contains both saturated and unsaturated fats. The Dietary Guidelines for Americans (2025-2030) advise keeping saturated fat intake to less than 10% of daily calories. There are no specific controversies regarding chicken fat itself, beyond general dietary recommendations for fat intake.