On Saturday, May 3, 2014 2:57:43 AM UTC-7, Ophelia wrote:

>
> 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.
>

Agree 100%, but I don't know if this is "rendering."

On the chickens I buy, the greatest source of fat is the skin flanking
the cavity opening, and the tail. Sauteing chicken breasts in chicken fat
makes them taste especially good.