How to Render Poultry Fat

Step-by-step how to render poultry fat.

March 2016

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The Backyard Homestead Book of Kitchen Know-How (Storey Publishing, 2015) by Andrea Chesman, is your comprehensive guide to the techniques you need to get the most from homegrown foods. Author Andrea Chesman teaches dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.

You can purchase this book from the MOTHER EARTH NEWS store: The Backyard Homestead Book of Kitchen Know-How.

STEP-BY-STEP How to Render Poultry Fat

You can easily render the fat from chickens, geese, and ducks for use in cooking. (Turkeys, on the other hand, are rather lean and won’t produce much fat.) Poultry fat, and especially goose and duck fat, has fabulous flavor, especially when used for roasting potatoes and root vegetables. It is also more challenging — but not impossible — to use it in baking. In the Jewish cooking traditions of northern Europe, chicken fat was often rendered with onions for flavor. In the French cooking tradition, goose fat and duck fat are more common and are generally not flavored. Either way, savory foods are delicious cooked in poultry fat.