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


--

Good Food.
Good Friends.
Good Memories.

"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.

sf > wrote in news:skq8m9dpk9m45u76vi8f79d22dte4jodra@
4ax.com:

> 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
>
>

Where do you get enough chicken fat to render these days? The packaged
chicken in supermarkets is pretty well trimmed, and whenever I go to a
butcher shop and ask them to save me some, they always take my phone
number, promise to call when they have a pound or two, and then I never
hear from them.

"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.


--
http://www.helpforheroes.org.uk/shop/

On Sat, 03 May 2014 03:32:30 -0500, Alan Holbrook >
wrote:

>
> Where do you get enough chicken fat to render these days? The packaged
> chicken in supermarkets is pretty well trimmed, and whenever I go to a
> butcher shop and ask them to save me some, they always take my phone
> number, promise to call when they have a pound or two, and then I never
> hear from them.

I buy skin on bone in thighs in 4-5 pound packages at the grocery
store - then I skin and bone them at home. I save the skins to render
and save the bones (in the freezer) until I have enough to make a pot
of stock. So, I kill three "birds" with one package of thighs.


--

Good Food.
Good Friends.
Good Memories.

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.


--

Good Food.
Good Friends.
Good Memories.

"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 ... ;-)
--
http://www.helpforheroes.org.uk/shop/

On 2014-05-03, Alan Holbrook > wrote:

> Where do you get enough chicken fat to render these days? The packaged
> chicken in supermarkets is pretty well trimmed.....

If you live out West and can find Foster Farms brand chicken, that
should solve yer problem. I'd say packaged FF chicken cuts are at
least 25% fat.

nb

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

On 5/3/2014 2:34 AM, Paul M. Cook 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
>
>
> I know that good schmaltz is not brown. Suggest you consult a Jewish
> cookbook. I could never make stick like a Jewish cook can.
>
>

Jewish cook he

If you don't want the "chicken chiccerones" called gribbeness, make sure
you are not putting any skin in the pot.

First, the fat I render is partially frozen so I can cut it up in little
pieces. I put a bit of water in the bottom of the pot then the fat and
turn the heat to medium high (more towards high).

I do like the gribbeness, so I wait until the pieces start to turn
golden then add chopped onion (this is the Jewish way). When the onion
just starts to turn brownish, I turn it off and strain the fat into a
Pyrex measuring cup.

If there is any brown residue, it sinks to the bottom. You can strain
it through a coffee filter (when cooled) or just wait until it's chilled
thoroughly and hard and scoop off the pop part leaving any brown stuff
on the bottom.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/3/2014 3:32 AM, Alan Holbrook wrote:
> sf > wrote in news:skq8m9dpk9m45u76vi8f79d22dte4jodra@
> 4ax.com:
>
>> 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
>>
>>
>
> Where do you get enough chicken fat to render these days? The packaged
> chicken in supermarkets is pretty well trimmed, and whenever I go to a
> butcher shop and ask them to save me some, they always take my phone
> number, promise to call when they have a pound or two, and then I never
> hear from them.
>

I buy whole chickens and there is plenty around the cavity. Also, I
trim any from chicken breasts. I just pop whatever I've gleaned into
the freezer and, twice a year, I render it. The stuff that's already
rendered keeps forever in a covered container in my fridge.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
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"Janet Wilder" > wrote in message
eb.com...
> On 5/3/2014 7:33 AM, sf wrote:
>
>> I was just thinking that I'd try rendering the skins overnight in the
>> crock pot the next time I do it.
>
> In my experience, high heat is needed to render the fat. Don't think the
> crock pot will work.

That has not been my experience.

On 5/3/2014 7:33 AM, sf wrote:

> I was just thinking that I'd try rendering the skins overnight in the
> crock pot the next time I do it.

In my experience, high heat is needed to render the fat. Don't think
the crock pot will work.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
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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.

That's exactly what I do but I've never saved that fat. Maybe I
should?

G.

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.

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

Thanks, that's almost exactly the way Janet does it. I've made 4 or 5
small batches over the last year and never put water in it. Seems to
me like a lot of fat would be "spitting" out of the pot. The other
thing I haven't done is cut the skin into pieces. I'll try that next
time. Thanks!


--

Good Food.
Good Friends.
Good Memories.

sf wrote:
>
> I buy skin on bone in thighs in 4-5 pound packages at the grocery
> store - then I skin and bone them at home. I save the skins to render
> and save the bones (in the freezer) until I have enough to make a pot
> of stock. So, I kill three "birds" with one package of thighs.

lol

On 5/3/2014 10:23 AM, Gary wrote:
> 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.
>
> That's exactly what I do but I've never saved that fat. Maybe I
> should?
>
> G.
>
I do save it from chicken soup. It works very well for matzoh balls.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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"Gary" > wrote in message ...
> 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.
>
> That's exactly what I do but I've never saved that fat. Maybe I
> should?

I use it for frying stuff like chicken breasts or browning onions.


--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> 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."

Nor do I

> 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.

Yes, that too!

--
http://www.helpforheroes.org.uk/shop/

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

On Saturday, May 3, 2014 9:47:06 AM UTC-7, Brooklyn1 wrote:

> 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


That's great for you and anyone living on the East Coast. There are many of us who don't.
And if you don't have a big Jewish population........

On Sat, 3 May 2014 11:10:38 -0700 (PDT), ImStillMags
> wrote:

>On Saturday, May 3, 2014 9:47:06 AM UTC-7, Brooklyn1 wrote:
>
>> 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
>
>
>That's great for you and anyone living on the East Coast. There are many of us who don't.
>And if you don't have a big Jewish population........

Where do you live? I'm sure there's a store nearby that sells chicken
schmaltz, many nationalities/ethnicities use it. And if you ask the
manager at the store you usually shop they will very likely order it.
I live in the redneck boonies, probably not a Jew for 50 miles yet
it's in the refrigerated case with other condiments like horseradish,
refrigerated pickles/kraut, etc. You don't have to be Jewish to eat
Hebrew National dawgs, they are everywhere. There's a big non-Jewish
German population here, they eat a lot of chicken schmaltz... ask at a
Kraut Deli.

On Saturday, May 3, 2014 2:15:19 PM UTC-7, Brooklyn1 wrote:

> Where do you live? I'm sure there's a store nearby that sells chicken
> schmaltz, many nationalities/ethnicities use it. And if you ask the
> manager at the store you usually shop they will very likely order it.
>
> I live in the redneck boonies, probably not a Jew for 50 miles yet
> it's in the refrigerated case with other condiments like horseradish,
> refrigerated pickles/kraut, etc. You don't have to be Jewish to eat
> Hebrew National dawgs, they are everywhere. There's a big non-Jewish
> German population here, they eat a lot of chicken schmaltz... ask at a
> Kraut Deli.

If you order schmaltz in a German deli, you will most likely get
pork fat, goose fat, or Crisco.