Members SUP Posted June 6 Author Members Report Posted June 6 A big witch's hat (leather, of course) and grubby black robes. Surrounded by mounds of chicken meat and feathers. Think how many I will need to slaughter to get a CAULDRON of fat! All the area cats and dogs and rats surrounding me as well. Hmm... Halloween comes to mind. What an idea.😆 I will probably try to render some chicken fat sometime soon. The next batch of dog food is nearly due. Hope it does not smell too much. The dog food is bad enough.  Quote Learning is a life-long journey.
Contributing Member fredk Posted June 6 Contributing Member Report Posted June 6 12 hours ago, SUP said: . . . But what about absolutely purified chicken fat? Although I have no idea how I can do that, unless I cook the fat until all the non-fat components get fried and turned to coal and I strain the oil and use that. How do I/we do that? I know the first step is to cook me a chuck to get the fats Quote Al speling misteaks aer all mi own werk..
Members dikman Posted June 7 Members Report Posted June 7 Searching with google turns up several methods of "purifying" chicken fat, one of them refers to "degumming" the fat using phosphoric acid and then adding lye to balance the ph and to help form the "soap" that is skimmed off. Most seem to refer to a similar process to making tallow, slow cooking the fat and some say to then add boiling water to separate the gunk for skimming off. I would rather use the process to make tallow as I know that works and it stores indefinitely with no rancidity. Here's a thought, perhaps if you go to your local roast chicken shop I'm sure they'll be happy to give you a few gallons of chicken fat. Quote Machines wot I have - Singer 51W59; Singer 331K4; Seiko STH-8BLD; Pfaff 335; CB4500. Chinese shoe patcher; Singer 201K (old hand crank)
Members SUP Posted June 7 Author Members Report Posted June 7 Just watched a YouTube video about using just the skin, gently cooked in a pan until the fat is rendered and then straining it out. Nothing else added to it, so the final liquid is pure oil. I will probably try that.  Quote Learning is a life-long journey.
Members SUP Posted June 8 Author Members Report Posted June 8 The method I described is to make 'Chicken oil' which is used as a flavoring agent in far-Eastern cuisine. There are several ways to make it but this seemed to me to be the most suitable for our purpose. Cleaned chicken skin heated in a clean pan until the fats are rendered. Only fried skin remains so I presume the oil will be pure. Quote Learning is a life-long journey.
AEBL Posted July 8 Report Posted July 8 I'll bet that there will be water in whatever you're rendering from the chicken fat. The easiest way to get rid of that is to put it in a container in the refrigerator. The fat will solidify leaving the water behind to drain. The liquid fat can sometimes be hard to draw through filter paper. You may want to get yourself a cheap vacuum filter (has a hand vacuum pump, got mine on Amazon for not much money). I tried this with raw shea butter and it worked pretty well, chicken fat is less viscous, so should work really well. Might work easiest if you rendered it, vacuum filtered it, then refrigerated it to remove the water? After that, if you wanted it even more pure, you might try sparging it with air and an aquarium bubbler. That would get rid of some of the smoky/cooking smells. Quote
Members SUP Posted July 8 Author Members Report Posted July 8 Oh wow! So many steps. I should look into getting a hand vacuum pump. I am increasingly beginning to wonder whether it is worth testing chicken fat. I have not really heard of it being used anywhere on leather anyway.  Quote Learning is a life-long journey.
AEBL Posted July 9 Report Posted July 9 Oh man, they were a lot less expensive when I got them from Amazon. I think I paid $30 ... this one is like $60: (hand vacuum filter) https://www.amazon.com/United-Scientific-Supplies-FLTKIT-Filtering/dp/B01MT3QS0P?crid=1TRHLKR70TT2U&dib=eyJ2IjoiMSJ9.y75g-i8DTumsSHCkpkGX2aO0ipGxWqsM-gyGr31RAFNUcTTmWlEc4OZQu097F7rAMXQZAu9np7gtyxQs5Xq0q3Me6-A0dsXkWVOJZErhPLcHJ02HQLhmVMQ09Sawt1nFhwqSa4CR-2dt3fwxtswxpiJYWH_Q-x5aE_j-WzXlZVzF9nG9NSJx_haheoVHX5X2uXzqTj4EIWXFNVcsBYgJUITzF8i8BifoALyJGPf4F58.PgOwkYgqdbMpjyOIjfyaspmEAYcUE4cZA_cYQadHotQ&dib_tag=se&keywords=vacuum+filter+paper+funnel&qid=1752093413&sprefix=vacuum+filter+paper+funnel%2Caps%2C130&sr=8-6 Quote
Members SUP Posted July 9 Author Members Report Posted July 9 (edited) That does it. I'll see if the chicken fat that I get is clean enough. If not, I'm dropping the idea of using it. Thank you for investigating that. I was searching on Amazon and all I found was filters for vacuums.  Edited July 9 by SUP Quote Learning is a life-long journey.
Members dikman Posted July 9 Members Report Posted July 9 I wonder where they got these things from in the olde days when they supposedly used chicken fat? Quote Machines wot I have - Singer 51W59; Singer 331K4; Seiko STH-8BLD; Pfaff 335; CB4500. Chinese shoe patcher; Singer 201K (old hand crank)
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