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



Total Timeunder 4 hours

Make Ahead RecipeYes

Five Ingredients or LessYes

Taste and Texturerich


  • ½ pound (225 g) chicken fat, approximately
  • 1/3 cup (85 ml) water


  1. 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.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password