[header] How to render chicken fat [title] Remove all fat deposits from inside the body cavity of a chilled uncooked chicken. [substeps] It's best to use your hand for this because it will allow you to feel the fat deposits in the body cavity, but a large spoon will work well too. Scrape down all sides of the cavity to make sure you don't miss any of the fat.
[header] How to render chicken fat [title] Remove all fat deposits from inside the body cavity of a chilled uncooked chicken. [substeps] It's best to use your hand for this because it will allow you to feel the fat deposits in the body cavity, but a large spoon will work well too. Scrape down all sides of the cavity to make sure you don't miss any of the fat.
Having additional fat deposits on both sides will make you have to make sure the chicken is still warm and moist. Use a pair of long-handled tongs to prevent burning. [title] Cut the pieces of fat into smaller chunks. [substeps] Cut the chunks into 1-inch pieces or smaller. Thin out any remaining fat deposits with the spoon to ensure you get enough fat to make all the meals you plan to serve. Cut off any fat deposits with a sharp knife. [title] Process the chicken fat in your cool. [substeps] 1/3 cup liquid chicken fat contains both carbohydrates and glucose.