On Wed, 08 Aug 2007 01:36:29 GMT, Steve Wertz
> wrote:

>On Tue, 07 Aug 2007 19:27:12 -0500, Sky wrote:
>
>> Oh, I always save some bacon grease, too! Comes in handy for hashbrowns
>> and other kinds of potato dishes...
>
>Chicken fat makes for better frying of all things potato. Try it
>by rendering fat from chicken skins or whatever.
>
>http://i10.tinypic.com/4q8ab2e.jpg
>
>-sw

I save chicken fat from roasting hens, etc..and then render it all at
once. You are right, it is wonderful.

My mother taught me to fix turkey stuffing by sauteing the veggies in
chicken fat, then adding the stuffing mix/breadcrumbs. Since that
time, I usually have a ziplock bag in the freezer to which I add
chicken fat...until enough accumulates to render it.

Duck fat is also wonderful....

Christine