This is NOT a new concept, just a reminder of how fat can be used in the place of Butter or Lard, especially the fat that has seasoning in it. Butter makes the greatest Biscuits, but let’s face it, it’s expensive. Sooooo, for those of you whom already use Butter or Lard in your cooking this is a substitute.
During hard times, sometimes Butter can be too expensive to buy or even hard to find in the Grocery stores. Some even call rendered Chicken Fat, Schmaltz.
Skim the fat off, (or suck it out with a baster).. from Pulled Pork, Chicken Broth and Beef. It doesn’t matter if some juice gets in because when you pop it in the frig, you can just pull it off the juice and use that way.
Refrigerate or freeze this fat and use it in place of Butter or Lard.
Use for Dumplings, Veggies, Mashed Potatoes, Tamales, Biscuits, freeze it for using in place of Shortening/Lard in Pie Crusts, (I use half Butter and half fat) or use in place of Butter in frying or sautéing. Some people even love it on Toast.
See my Biscuits or Pie Crust recipes in the files.
