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Rendering Fat
Appears in
By Anne Willan
Published 1989
Fat should be rendered (melted) over low heat and may take as long as three hours. The crisp “cracklings” left behind after straining can be seasoned and eaten. To render about 1 cup/250 ml fat:
- Coarsely chop 1 lb/500 g fat. Cut poultry fat into pieces and skin into 1 in/2.5 cm squares.
- Cook the fat with ⅓ cup/75 ml water over low heat until melted and the water has evaporated.
- Leave to cool slightly, then pour the melted fat through a conical strainer into glass storage jars. Keep in the refrigerator or a cool place.
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