|Serves:||3-4 fat ounces in 1 bird|
|enough cold water to cover fat completely~ that was extracted from the chicken|
|jar with cover for storage|
An excellent shortening that may be used to replace butter in cooking and baking. It is made from chicken fat, of which there are usually three or more ounces in one fat bird.
Did your Grandmother or Mother do this? Render fat? I remember my Grandmother using chicken fat. It seemed we always had some, probably because we raised chickens! I grew up on a farm in Maine. How fun it was!
Does anyone have a story?
Render fat in a double boiler over medium heat for as long as it takes to melt it.
Pour into a jar and allow to harden.
To make pastry, allow four tablespoonfuls of the chicken fat to each cup of flour.
This is a pure fat, free from moisture and seasoning and will go farther than butter. Store in cool dark area. It will keep for up to 6 months out of the refrigerator. You may also store it in the refrigerator.
Mrs. Wilson's Cook Book (1920).
Author: Mary A. Wilson of Mrs. Wilson's Cooking School, Philadelphia. Formerly Queen Victoria's cuisiniere and instructor domestic science, University of Virginia Summer School, Charlotteville, Virginia. Instructor of cooking for the U.S. Navy