HERB - Rendering fat

[maddie teller-kook]

If you are going to use chickens to render the fat, I recommend getting a
'roaster'. They average 5-6 pounds apiece and have more fat on them.  Another
thing you can do.. if you eat whole chickens a lot, pull the fat out of the back
of the chicken and freeze it. When you get enough you can slowly render it.  It
is used quite a bit in jewish cooking and the crunchy bits are a favorite snack
(usually rendered with onion).

Try it.
Meadhbh
(who loves her grandma's schmalz)

Gaylin Walli wrote:

> I'm trying to understand the rendering process a little better.
> Unfortunately, the library is closed and I don't have a cookbook
> that explains it. I'm doing the rendering in an effort to suppply
> my ointment recipes with the period bases.
>
> Platina says on page 163 of "On Right Pleasure" that
>
>    Fat is made from the fat of a pig or geese in this way: put
>    finely cut fat in a pot over live coals so that it does not
>    absorb smoke as if you had put it over flame. Put in as much
>    salt as you think is enough. When it has melted and before it cools,
>    strain it into a collection jar, and lay it away for use so you
>    can use it when you wish. This is also made from the fat of goose
>    and hen."
>
> Why the salt? Does it preseve the fat or keep something stuck in
> the right place? Or keep the floaties from going the wrong place?
>
> And also, when Platina says ""from the fat of goose and hen" then
> mean goose fat or chicken fat, right? I thought that chickens of
> the time were quite scrawny in comparison to today's. Is there
> another bird to which they could be refering?
>
> Just idle questions at the end of the work week. :)
>
> Jasmine
>
> Jasmine de Cordoba, Midrealm (Metro-Detroit area of Michigan)
> jasmine at infoengine.com or g.walli at infoengine.com
>
> "Si enim alicui placet mea devotio, gaudebo; si autem
> nulli placet, memet ipsam tamen juvat quod feci."
> -- Hroswith of Gandersheim
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