Rendered Chicken Fat
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Rendered Chicken Oil
Rendered chicken fat keeps in the fridge for a few weeks, or freezer for months (indefinitely). The golden liquid oil solidifies when chilled, but return to its liquid state once heated in a pan. The crispy chicken skin cracklings can be eaten as a snack or used as salad topping; store the cracklings in tight-fitting container for a few days at room temperature, or about a week in the fridge.
- 500g chicken skin or any amount so long they don’t overcrowd the pan
- Prep chicken skin. Remove chicken hair, if any, with kitchen twissors. Cut chicken skin to uniform smaller pieces. Pat dry on paper towel.
- Make rendered chicken oil. Spread out chicken skin in a heavy-bottomed wok pan. As the pan gets heated, the chicken skin will render out its oil, in turn cooking the skin in it. Stir the contents occasionally with a spatula. If there are large pieces of chicken skin, turn them over now and then so that they get into contact with the chicken oil. Cook until the skin is crisp and golden, roughly about 20-25 minutes on medium heat.
- Filter the oil through a sieve. Blot excess oil by placing the crispy chicken skin on kitchen paper towel or tempura paper to cool. Store crispy chicken crackle in an air-tight container, and chicken oil in an air-tight non-reactive container.