I've been trimming excess chicken fat from chicken legs that I've been cooking, and saving it. I was wondering if it's worth trying to render out the fat from this somehow for cooking? I've tried putting a few pieces in a skillet and letting it get warm and render for cooking eggs, but even after letting it sit there for 10-15 minutes, only a tiny amount actually renders out.

Is there a better way to do this? Or is it not worth it? Or should I put it all in a tray and put it in the oven? I've cooked chicken skins before, and a ton of fat came out cooking it in the oven like this.

Put it in simmering water for a few hours. Strain & pour everything in a container and chill in the fridge. Once everything cools you'll have a nice bit of schmaltz on top

Schmatlz fries FTW!!!

Run it through a meat grinder or chop it very fine, then simmer it as Fido recommends.

The Bulverde Community Center has a BBQ chicken plate fundraiser every April and I have access to a Southern Pride cooker that we use. We do somewhere around 400 chicken halves. Last year I saved all the fat that we trimmed off the tail end of the halves and had 2 gallon buckets of it that I cut into smaller pieces and rendered down. It made about 2 pints of fat. Excellent for cooking , especially chicken gravy. An added bonus was the "cracklins" left after the rendering .....pretty tasty

I like using chicken thighs