There's been a lot of talk about butter in response to this thread,
but I wonder if anyone's tried plain old schmaltz...chicken fat. I
just bought a jar the other day and have been cooking with it in place
of oil for the past couple weeks. It melts in the pan just like butter
and spreads just like butter. I have been eating a lot of soup lately,
and to boost the fat content of the soup (and improve the taste), I
toss in about a tablespoon of chicken fat.

Adds not only fat, but LOTS of flavor.

Mike W.