TO RENDER GOOSE, DUCK OR BEEF FAT

Ingredients

• Animal fat (goose, duck, or beef), cut into small pieces (Quantity not specified in original recipe.)
• Cold water (Quantity not specified in original recipe.)
• Raw potato slices (Quantity not specified in original recipe. Use 2-3 slices.)

Instructions

1. 1Cut the fat into small, roughly 1-inch pieces. This will help it render more evenly.
2. 2Place the fat pieces in a deep, heavy-bottomed pot or Dutch oven. Add enough cold water to cover the fat. Place the pot on the stove over medium heat, uncovered.
3. 3As the water heats, it will evaporate. Once most of the water has evaporated, reduce the heat to low. The fat will begin to render out of the pieces. Continue to cook slowly, stirring occasionally, until the fat is clear and the remaining solids (cracklings) are shriveled and crisp at the bottom of the pot. This process can take 30-45 minutes.
4. 4Add a few slices of raw potato to the rendering fat. This will help clarify the fat and remove any remaining impurities. Cook for another 5-10 minutes.
5. 5Carefully strain the rendered fat through a fine-mesh sieve or cheesecloth into a clean container, such as a stone crock or heat-proof glass jar. Discard the cracklings (or save them for another use). Cover the container and let the fat cool completely before storing it in a cool, dark place or the refrigerator. Rendered fat will keep for several months in the refrigerator.