"sf" > wrote in message
...
> 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

Dunno if this is what you mean and would help, but ... when I cut up a
chicken I put all the meaty bones and skin into to pot and simmer. When
cold I put it in the fridge and when it is set the fat sits on the top and I
just scrape it off.


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