In article >,
"Ophelia" > wrote:

> "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.
> --

I'm sure you could use fatty skin, or those large bits of fat off of the
thighs. But most chicken fat I see are two large hunks just inside of
the body cavity in the back.
--
Peace! Om

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