Looking for a good pie crust recipe using chicken fat as the primary fat, though shortening and/or margarine to supplement are OK, too. Just no butter! Thanks in advance for your help!
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Chicken fat? That's a new one for me! Can you use lard instead? Or even duck fat? Here's a good article on using animal fat for pie crusts from the New York Times from a few years back: http://query.nytimes.com...
Pat is a trusted home cook.
I ran across this article this morning
maybe it will be helpful
Chris is a trusted source on General Cooking
I made a duck fat crust recently. It was great, but it did have half butter
Thanks! You all convinced me to try duck fat instead. I made the first pie in the NYT article with 4 T duck fat and 6 T shortening. Probably too much duck fat, but I was hesitant to use too much shortening, and dairy was out of the question.
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