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How to render chicken fat?
> 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! -- http://www.helpforheroes.org.uk/shop/ |
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