SC - rendering chicken fat
Nicholas Sasso
NJSasso at msplaw.com
Thu Oct 26 07:47:46 PDT 2000
In my reading of Grigson's Charcuterie and some other references from turn of the century, grinding the material before the rendering will give you a generally easier and more efficient extraction. The tissues are all broken up, and there is a quicker melting of the animal fat before the surrounding tissues brown/burn. I am teaching a basic class on rendering beef and pork fats in November in GA. Promises t be fun.
The method I am using is heating water in quantity (say three gallons) and then adding ground tissues to the pot. The tissues render and sink a little, leaving the fats floating on top. Skim the fat off, press the tissues, and you got lard/tallow. The water serves to regular/diffuse the heat and prevent scorching. Cool stuff. Anyone got medieval references to how to render? I haven't looked through Menagier or Scully's stuff yet, and that is my weekend project.
niccolo difrancesco
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