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"aem" > wrote in message
ups.com...
>
> wrote:
>> i'd like to experiment with barding a chicken before roasting it.
> i'm
>> not likely to find caul fat or fat back. i suppose i'll use american
>> bacon. is bacon usually blanched before being used for barding?
>>
>> is there another fat i should know about for barding purposes?
>
> Bacon is usually blanched for a few minutes before being used for
> barding, especially if it is smoked bacon. Another thing that is
> sometimes possible is to slice fat from the meat you're going to cook
> and then spread it/tie it onto the top.
>
> -aem
>

Isn't is "lard" -threading thin strips of fat thru the meat. Or is bard
another technique?

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