Ten pounds of chicken skin, rendered in approximately one-pound batches, was carried out—here and there—over one week and yielded close to 10 cups of chicken fat, or schmaltz. I poured the fat into half-pint jars and stored them in the freezer, where it should keep for one year.
Last year I used the stove top to render chicken fat. I tried the oven this year since it requires less supervision. At a gentle 250˚, the fat on the skins took a couple hours to slowly melt down. Borrowing Chelsey’s dutch oven helped immensely with efficiency, since I could have two pots in the oven—a realization I came to when I was more than halfway through.
Tonight I’m using chicken fat to make mushroom dumplings [pdf]. It would be handy to know if chicken fat can be substituted in recipes that call for duck fat. Anybody know?