"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


I know that good schmaltz is not brown. Suggest you consult a Jewish
cookbook. I could never make stick like a Jewish cook can.