I've done it different ways, but tonight I tried doing it in a tall
narrow pot with the cover on... oh, yes - that's the way to do it.
I'm at the point where it's just bubbling (making a lot of noise, not
changing color), so it's seems to be done rendering but is it?

My other experiments have been uncovered and have given me chicken
"chicharones" as a by-product, but half the time the fat is way too
brown. Does anyone with REAL experience with this have advice to
share??

The purpose of rendering all this chicken fat is to augment duck fat
when I try making duck confit. TIA


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Good Memories.