"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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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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"sf" > wrote in message
...
> 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.

He will have to be told ... ;-)
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On 5/3/2014 7:33 AM, sf wrote:

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

In my experience, high heat is needed to render the fat. Don't think
the crock pot will work.

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

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"Janet Wilder" > wrote in message
eb.com...
> On 5/3/2014 7:33 AM, sf wrote:
>
>> I was just thinking that I'd try rendering the skins overnight in the
>> crock pot the next time I do it.
>
> In my experience, high heat is needed to render the fat. Don't think the
> crock pot will work.

That has not been my experience.

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.

That's exactly what I do but I've never saved that fat. Maybe I
should?

G.

On 5/3/2014 10:23 AM, Gary wrote:
> 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.
>
> That's exactly what I do but I've never saved that fat. Maybe I
> should?
>
> G.
>
I do save it from chicken soup. It works very well for matzoh balls.

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

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"Gary" > wrote in message ...
> 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.
>
> That's exactly what I do but I've never saved that fat. Maybe I
> should?

I use it for frying stuff like chicken breasts or browning onions.


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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."

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.

> 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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