Pressure-Rendered Chicken Fat Recipe
Pressure-Rendered Chicken Fat Recipe
Pressure-rendered chicken fat adds flavor as it drips into your heat source and rises back up as smoke.
Servings
40
Ingredients
- 2 1/2 cup chicken skin, ground
- 1/2 teaspoon baking soda
Directions
- Combine and divide equally between two 16-ounce jars. Tighten the lids fully and then unscrew them one quarter turn so that they do not explode.
- Place the filled jars on a rack or a trivet in the base of a pressure cooker. Pressure-cook at a gauge pressure of 1 bar/15 psi for 1 ½ hours. Start the timing as soon as full pressure has been reached.
- Let the cooker cool, or run tepid water over the rim, to depressurize it. Let the jar contents cool to avoid splattering. Strain the jar contents and discard the solids.
- Allow the liquid to settle, and then decant the warm fat. Alternatively, refrigerate it until the fat solidifies, at least 4 hours, and then scoop the clear fat off the top.