On Sat, 3 May 2014 07:51:56 -0700 (PDT), ImStillMags
> wrote:

>On Friday, May 2, 2014 9:17:22 PM UTC-7, sf wrote:
>> 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?
>>
>
>The Splendid Table has this advice:
>
>http://www.splendidtable.org/story/how-to-make-schmaltz

That's too much like work. In NYC just about every market sells
chicken schmaltz in jars... hardly anyone makes their own anymore.
Anywhere selling Empire poultry will likely sell their rendered
chicken fat: http://www.empirekosher.com/product/...ed-chicken-fat
http://www.wegmans.com/webapp/wcs/st...52&lang Id=-1