Cook With Love · Method Over Recipe

Chicken-Fat Popovers Calculator

Scale Chef Jon’s popover batter with black pepper, a whisper of fennel, and rendered chicken fat for the pan.

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Eggs are weighed without shells. Chicken fat is listed separately for the pan; it is excluded from the batter weight.

521–521.2 g

batter before pan fat

1× base batch

Popover batter

Weigh eggs without shells

Egg120%150 g5.291 oz
Milk192%240 g8.466 oz
AP flour100%125 g4.409 oz
Kosher salt3.6%4.5 g0.159 oz
Black pepper0.8%1 g0.035 oz
Ground fennel0.4–0.56%0.5–0.7 g0.0176–0.0247 oz

For the pan

Separate from the batter

Rendered chicken fat30–36 g1.058–1.27 oz
Chef’s note

Keep the fennel in the background: 0.5–0.7 g per base batch.