In article >,
"Ophelia" > wrote:

> >
> > All well and good but I personally prefer to water render it like mom
> > taught me. Might not be "traditional" but it works and gets a clean,
> > neutral flavored product that is then suitable for either savory or
> > sweet use.
> >
> > Mom's favorite use for rendered chicken fat was making pie crusts.
>
> Describe your Mum's method please, Om?

Sure thing! Just water rendering.

Chop the fat up and toss it into a pot of water. No particular
proportions, just make sure the fat is well covered.

Bring it up to a simmer only! The rendered fat will then float to the
top. When what is left of the fat solids is all scrunched up, put the
entire pot into the refrigerator. The floating fat will harden and that
makes it easier to remove it and jar it.

She would then pressure can it in 1/2 pint jars or freeze it if if was a
smaller amount.

There are quite a few references for water rendering on google as well.
:-)

Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine