On Sat, 3 May 2014 10:57:43 +0100, "Ophelia"
> wrote:

>
>
> "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.

I was just thinking that I'd try rendering the skins overnight in the
crock pot the next time I do it.

I definitely prefer the crock pot to the stove top for stock. The
crock pot is "tiny bubbles" heat so my sock is always clear. I fiddle
& fiddle with my cooktop (hob) to find the perfect heat, then hubby
moves the pot to a different burner when I'm not in the kitchen and I
come back to my stock at a rolling boil which means cloudy stock.


--

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