I love chicken fat and use it when I can.  It issn't available in stores
here.  I render the fat I can find.  Yesterday I came across beef fat at a
local meat market.Be aware that fats available packaged at the store will
most likely be hydrogenated.  Y ou can buy lard here but it is hydrogenated
lard which ruins it.  I render the fat myself and my family loves it.
Cas
>From: Mike Weis <[log in to unmask]>
>Reply-To: Paleolithic Eating Support List <[log in to unmask]>
>To: [log in to unmask]
>Subject: Re: Margagine
>Date: Sun, 3 Apr 2005 18:33:29 -0400
>
>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.