|The scored and roasted chestnuts.|
|The peeled, roasted chestnuts.|
Render fat by boiling, covered, with 1 cup of water for 20 minutes, then simmering until all water has evaporated. (I had it on the stove for about 90 minutes, and then I had to go to work, and it still seemed to be sputtering - a sign that there was still water evaporating - so I put it in the fridge. When I got home, the liquid and fat had separated, so it was easy to pour off the water. Then I just heated the fat until it was liquid again so I could strain it.
|The fat before rendering.|