[Sca-cooks] Re:greibntz

[vicki shaw]

Thanks for that tidbit.  lately I have been finding chicken fat all ready
made in little 8oz tubs which is better for me cause the gribines or however
you spell it, would wreak havoc on my cholesterol!!!

Angharad Subject: [Sca-cooks] Re:greibntz


> You put the chicken skin in with the loose fat because the real idea is to
> render out the fat from it, so you can use it in cooking.  Think of this
as the
> equivalent of trying out lard.