Instructions

Step 1 – Slice up your chicken fat into smaller strips, so that they don’t all clump together.

Step 2 – Add your chicken fat strips and salt to a saucepan and cover with the water, ensuring that it completely covers everything.

Step 3 – Bring the whole thing by lowering it to medium-low when it starts to bubble, and stir it frequently until all of the fat has rendered, the water has evaporated away, and the chicken skin is brown and crispy, around 45 minutes.

Step 4 – Strain everything through a fine mesh strainer to catch the browned chicken skin, and then store your rendered chicken fat in a sealed container in the fridge for up to 3 months.