Rendered Chicken Fat

1. 1

   Place the chicken fat and salt in a small, heavy saucepan.

2. 2

   Cook very slowly over low heat, stirring from time to time, until the fat is completely liquified and the cracklings are golden brown.

3. 3

   Strain the fat into a jar or crock and refrigerate.

4. 4

   Reserve the cracklings - crisp, fried bits that are left after fat is rendered - to use in making chopped liver or as a garnish for salads or mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.