#chicken lard

[spreadcasts]

Use every bit. Making chicken lard, February 2018. 

Place skin and other fatty trimmings in a deep sauce pan with just enough water to cover. Bring to a boil and simmer until the water has boiled off and the cracklings are crispy and brown. Strain the liquid fat into a heat-safe container to cool at room temperature. Refrigerate and use as you would any solid fat!