Render Chicken Fat

Rendering chicken fat from a whole chicken is an economical way to save money on ingredients, while adding flavor to a wide range of recipes. You can render chicken fat, as well as fat from turkeys, ducks and other poultry for immediate use, or to freeze for future meals. Whole chickens retain a varying amount of fat in the internal body cavity. The fat is only removed from the chicken when the bird is butchered into smaller pieces, and the fat deposits in an average chicken can usually produce 1/2 cup to a full cup of rendered fat. The process to render chicken fat is simple and utilizes tools commonly found in your kitchen.

Steps

  1. Remove all fat deposits from inside the body cavity of a chilled uncooked chicken.
    • 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.
  2. Cut the pieces of fat into smaller chunks.
    • Cut the chunks into 1-inch pieces or smaller.
    • Keep the chunks equally sized so that they have a relatively equal melting time.
  3. Place the fat chunks in a medium saucepan or frying pan.
    • Make sure to have a lid that will cover the pan.
  4. Fill the pan with water to a level that just covers the chunks of fat.
  5. Cover the fat pan and place it over medium heat.
  6. Cook the fat in the covered pan for 10 to 15 minutes over medium heat.
    • This will steam the fat and allow the fatty liquid to be extracted out of the fat chunks.
  7. Uncover the pan and continue to cook at the same heat level until all the water cooks off.
  8. Continue to cook the fat uncovered for 10 to 15 additional minutes after the water has boiled off.
    • The fatty liquid will start to darken during this part of the process as it renders.
  9. Remove the pan from the heat once the fat chunks have liquefied and the fat has darkened.
  10. Strain the fat through a strainer to remove any remnants or particles.
    • A wire mesh strainer works best for this. The small holes in the mesh help to trap any chunks and solid bits of chicken meat.
  11. Pour the fat into a heat-proof storage container and cover securely.
    • Rendered fat can be stored in the refrigerator for several weeks, or frozen for 3 to 4 months.

Warnings

  • The fat will still be very hot when you strain it, so strain slowly and carefully and use a strainer with a long handle if possible.

Things You'll Need

  • Spoon (optional)
  • Knife
  • Cutting board
  • Large saucepan or frying pan with lid
  • Water
  • Wire mesh strainer
  • Heat proof storage container

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Sources and Citations

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