SC - crendering chicken fat

[Bonne of Traquair]

>   Does anyone know what the process for rendering chicken fat for pie 
>crust?
>I've been making chicken stock,  and my roomie  tells me tales of how a
>former co-worker used to render the chicken fat to make her pie crusts.

My frugality is justified!  Would you beleive I did this yesterday?  We had 
a roast chicken on Sunday, and more of it monday, and pie last night.  It 
being near the end of the month, the butter on hand is all the butter there 
will be until Nov. 1. I didn't want to use it on the crust as I have another 
meal planned that needs the butter. I considered how to make it all work 
out: biscuit topping for this? or could I use oil in the other dish? While 
simmering the bones it occured to me that there was about enough chicken fat 
to make the pastry.  I used to know someone who made shortbread cookies with 
it, so making a pastry for a savory pie seemed not weird in comparison.

So, I chilled the broth to seperate the fat and proceeded to make my pastry 
and the pie.  The crust was nice and flaky, very good color.  And I think 
the remaining seasoning in the fat added to the overall flavor of the pie.  
I'll do this from now on with chicken pie.

Bonne
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