On 5/3/2014 2:34 AM, Paul M. Cook 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
>
>
> I know that good schmaltz is not brown. Suggest you consult a Jewish
> cookbook. I could never make stick like a Jewish cook can.
>
>

Jewish cook he

If you don't want the "chicken chiccerones" called gribbeness, make sure
you are not putting any skin in the pot.

First, the fat I render is partially frozen so I can cut it up in little
pieces. I put a bit of water in the bottom of the pot then the fat and
turn the heat to medium high (more towards high).

I do like the gribbeness, so I wait until the pieces start to turn
golden then add chopped onion (this is the Jewish way). When the onion
just starts to turn brownish, I turn it off and strain the fat into a
Pyrex measuring cup.

If there is any brown residue, it sinks to the bottom. You can strain
it through a coffee filter (when cooled) or just wait until it's chilled
thoroughly and hard and scoop off the pop part leaving any brown stuff
on the bottom.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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