I'm still working on freezer space for the chickens.
Today I rendered lard. I have done it several different ways and tried a new one this time. I did it stove top in cast iron and heavy stainless steel pots. This is the way I'll be doing it from now on. It was the quickest and produced the most beautiful end product. I cut up the slightly frozen leaf lard fat into small cubes and put it over very low heat. Some people add water, I did not. After it started to melt I adjusted to temp to keep at a very low simmer.