How should i warn the fat to obtain the oil without burning it?
You need a good, heavy bottomed, stock pot.
Trim the fat so that there are no spots of blood or meat left. Cut the fat into 1/2 inch cubes. Put a couple of pounds of cubes and 1/2 cup of water into the bottom of the pan and begin heating on medium, stirring occasionally to prevent sticking. The water will evaporate away and the fat will begin to melt. After a LONG time (maybe an hour or more) the fat solids will brown and sink to the bottom. Turn off the heat.
Line a colander or a sieve with cheese cloth and pour the fat through to strain out the cracklings (the browned solids. Refrigerate the clarified fat. The cracklings can be used just like bread crumbs for coating chicken, etc.
on: 12th April 11