Rendering Lard?

[DenimDaze]

Has anyone done this?

 

It sounds pretty easy from the directions I've read, but is it? Occasionaly something that looks easy will surprise you.

[HSmom]

I did it on a very small scale. I had purchased a half-dozen whole chickens. I cut them up and froze various packets for later use (like 3 leg quarters, and 2 boneless breasts, etc). All of the birds had huge globs of fat on either side of the opening to the large cavity. Since I was boiling the backs and ribs for broth/stock, I didn't want my stock to be so fatty. I pulled out the fat globs and put them in saucepan over low heat. It melted to an oily substance. I poured it into ice cube trays, froze. Later I emptied the cubes into a baggie, that's still kept frozen. I like being able to grab a cube or two whenever I need a little fat or flavoring for a dish.

[CrabGrassAcres]

It isn't hard at all.

[Leah]

I always put my fat in a pan with an inch or so of water, just in case there is any 'ook'. It'll fall to the bottom. Melt the fat, put it in the fridge to congeal, pop it out and freeze in a freezer bag.

Then I taste the water; if it's good (not salty or something), I'll use it in a soup or gravy.