Diced raw chicken fat was rendered over a very slow fire in a saute pan (think bacon). The liquid fat would be stored in the fridge. Often it was seasoned in the pan while rendering with bay leaf, salt and pepper to be added later to savory dishes such as cabbage. Oreo cookies used to be made with lard and tasted richer. However, I've never been tempted to lick the spoon from a bowl of chicken fat batter.

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