Cracklings

Directions

1. 1
   In trimming the fat and skin from the poultry, try not to include bits of meat.
2. 2
   Place the cut-up skin and diced fat in a heavy-bottomed saucepan, add the water, and simmer very, very slowly over low heat.
3. 3
   When all the water has evaporated and pure yellow fat begins to collect, pour it off and reserve.
4. 4
   The fat is completely rendered when the skin forms crisp, brown cracklings.
5. 5
   Drain the cracklings on paper towels and use in recipes where called for or sprinkle with salt and eat before someone else does.
6. 6
   Although it is not strictly necessary to pour off the fat as it accumulates, it is safer to do so; it will not then become brown by the time the cracklings are finished.
7. 7
   The fat should be a bright butter yellow without any tint of brown in it.
8. 8
   Store the fat tightly covered in the refrigerator.
9. 9
   It will last about one week.
10. 10
    Cracklings should be used as soon as possible after they are made, or they will become soggy.