sf > wrote in news:skq8m9dpk9m45u76vi8f79d22dte4jodra@
4ax.com:

> 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
>
>

Where do you get enough chicken fat to render these days? The packaged
chicken in supermarkets is pretty well trimmed, and whenever I go to a
butcher shop and ask them to save me some, they always take my phone
number, promise to call when they have a pound or two, and then I never
hear from them.