Friday, February 26, 2010
How To Render Animal Fat
A liitle chicken/pork fat goes a very long way, it adds a wonderful aroma and luxurious mouthfeel to any stir fry dish. Before you go "No way I'm going to eat that!", think Hainanese chicken rice, KL hokkien noodle, potatoes roasted with duck fat, pastry made with lard and the list goes on. You only need very little of this liquid gold and it should not be consumed on a daily basis of course.
P.S pork and duck fat can be rendered the same way.
The wonderful by product - crunchy crackling.
Place chopped chicken fat and skin with a little water in a pan, slowly bring it to a simmer.
Once the water has evaporated, the fatty bits will start to fry in their own fat.
Let it render very gentle til fatty bits are golden. Drain cracklings and store fat in a jar.