"sf" > wrote in message
...
> On Sat, 3 May 2014 10:57:43 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "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
>>
>> 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.
>
> I was just thinking that I'd try rendering the skins overnight in the
> crock pot the next time I do it.
>
> I definitely prefer the crock pot to the stove top for stock. The
> crock pot is "tiny bubbles" heat so my sock is always clear. I fiddle
> & fiddle with my cooktop (hob) to find the perfect heat, then hubby
> moves the pot to a different burner when I'm not in the kitchen and I
> come back to my stock at a rolling boil which means cloudy stock.

He will have to be told ... ;-)
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