> wrote in message
...
> On Saturday, May 3, 2014 2:57:43 AM UTC-7, Ophelia wrote:
>
>>
>> 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.
>>
>
> Agree 100%, but I don't know if this is "rendering."

Nor do I

> On the chickens I buy, the greatest source of fat is the skin flanking
> the cavity opening, and the tail. Sauteing chicken breasts in chicken fat
> makes them taste especially good.

Yes, that too!

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