Rendering Fat

Appears in

Published 1989

About

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.

Part of

Fats & Oils

Saturation Values for Fats & Oils

Measuring Solid Fat