You should have enough fat skimmed off the top of the cooled Tori Chintan to yield 1 cup, but if you don’t, you can fill out the cup with a neutral oil like grapeseed.
Garlic Chicken Fat
1 cup chicken fat
1 cup crushed garlic
Ginger Chicken Fat
1 cup chicken fat
1 cup coarsely chopped skin-on ginger
Sumac Chicken Fat
1 cup chicken fat
1 tablespoon ground sumac
In a small saucepan over low heat, combine the fat and the seasoning and cook for 1 hour.
Remove the pan from the heat and allow it to cool for about 5 minutes. Carefully strain the fat into a small airtight glass container. Discard the seasoning.
The fat will keep for 1 month in the refrigerator or 3 months in the freezer.