AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Is it safe to reuse deep fat frying oil in which chicken has been cooked?
Answer Hi Priscilla,
Yes -- you can reuse cooking oil. Normally, you can use the oil several times before it begins to break down and take on odors from the food you are frying.
When I was in school food service we would filter the oil every day (clean out the burnt crumbs and food residue)and add additional oil to keep it at the proper level. We'd throw out the oil at the end of the week and replace it with all fresh oil.
Many people like to keep their frying oils separate -- one for fish and another for milder flavored foods. This way the milder flavored foods don't take on a "fishy" taste.
Hope this helps.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
