To Render Chicken Fat
This image courtesy of Joseph DeLeo
Although It is not common practice, some cooks I know in Puebla and Michoacàn use chicken fat in their cooking. It is extremely good for cooking rice, potatoes, and the like.
Cooking Methodsauteeing
CostInexpensive
Total Timeunder 4 hours
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturerich
Ingredients
- ½ pound (225 g) chicken fat, approximately
- 1/3 cup (85 ml) water
Instructions
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Chop the fat as finely as possible. Cover with the water and let it stand at room temperature for about 2 hours. 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. Strain and refrigerate, uncovered. It will keep for weeks, depending on the weather.
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