To Render Chicken Fat

1. 1

   Chop the fat as finely as possible.

2. 2

   Cover with the water and let it stand at room temperature for about 2 hours.

3. 3

   In a small, heavy frying pan set over low heat, let it cook until all the fat has rendered out, the water has evaporated, and the bits of skin are a crisp golden brown.

4. 4

   Strain and refrigerate, uncovered.

5. 5

   It will keep for weeks, depending on the weather.

* Per serving · 4 servings · Values may vary.

No additional tips available.