SC - crendering chicken fat
KarenO
kareno at lewistown.net
Tue Oct 24 15:27:42 PDT 2000
My turn for questions!
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.
I've been cooling the stock, and skimming off the fat layer, even freezing
some.
Also, can I freeze the fat (as is now) and finish the process later?
Caointiarn
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