Rendered Chicken Fat Sous Vide

All,

I'm attempting to make a handful of confit chicken legs and ultimately plan to keep them sealed with a bit of rendered chicken fat in the fridge.

I would love to find a hands off approach to render fat from 5lbs of chicken skin. I'm wondering what time/temp would be appropriate when preparing this sous vide.

Suggestions?

-Chris

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Comments

Brandon_Byrd_40557

Pressure cook the skins in a bit of water, then strain, chill, and separate.

tshewman

I would agree with brandon. If pc not available, I would recommend old fashion pot rendering.

chriswrightcycles

Should I attempt to grind the skin before pressure cooking?

tshewman

Ideally, yes grind. Put the fat in jars on the trivet in your pc. Add a bit of water About 3cm. And cook for about 90min. Strain, cool and scoop fat off top.

com-chefsteps

Pretty sure Thomas Keller's "Under Pressure" cookbook has a solid recipe for this. Grind (or chop) the skin to damage the fat-holding cells, then melt out in the water bath, then strain. It's very easy, and my chicken source was happy to give me the chicken skins for free as long as I called ahead.

chriswrightcycles

Here's what I ended up doing...

2 liters of water were added to the pressure cooker. Pressure cooked skins (without grinding) for 3 hours at 15psi. I ended up with 1 liter of rendered fat from 2.25 kilo of skins. I assume that grinding the skins could have increased my yield somewhat but since my method was extremely hands off, I doubt I'd do anything different in the future.

Also, the water that I added in the beginning turned into the most potent, gelatinous, chicken stock I have ever tasted. I look forward to experimenting with this more in the future.