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1
Chop the chicken fat as finely as your patience allows — the finer the pieces, the more efficiently and evenly they render.
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2
Place chopped fat in a small heavy pan. Add the water. Leave uncovered at room temperature for 2 hours.
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3
Place the pan over low heat. The mixture will begin to steam, then bubble gently as the water heats. Do not increase the flame.
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4
Continue cooking over low heat — approximately 93–100°C (200–212°F) — stirring occasionally, until the water has fully evaporated, the liquid fat runs clear and pools visibly in the pan, and the skin solids have turned a crisp, even golden brown. This takes 30–45 minutes depending on the fat content of the trimmings.
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5
Remove from heat. Strain immediately through a fine-mesh strainer into a clean heat-proof jar, pressing lightly on the solids.
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6
Reserve the crisp solids separately. Cool the strained fat to room temperature, then refrigerate.