"Omelet" > wrote in message
news
> 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.
> :-)

Thankee, Ma'am When you refer to the fat... do you also mean skin, some
of the meat etc? I
see very little fat in chickens these days.
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