Rendered Chicken Fat

Directions

1. 1
   Place the chicken fat and salt in a small, heavy saucepan.
2. 2
   Cook very slowly over low heat, stirring from time to time, until the fat is completely liquified and the cracklings are golden brown.
3. 3
   Strain the fat into a jar or crock and refrigerate.
4. 4
   Reserve the cracklings - crisp, fried bits that are left after fat is rendered - to use in making chopped liver or as a garnish for salads or mashed potatoes.