Servings | Prep Time |
1Cup | 15-20Minutes |
Cook Time |
1-2Hours |
|
|
Storage: Store in Ball mason wide mouthed freezer safe jars. These are heat tempered and will not crack when you pour the lard into them.
This fat can also be made using chicken skins: just ask your butcher for a bag of chicken skins. This can also be rendered on a low heat in a slow cooker whilst also producing tasty crunchy chicken skins for snacks. Kids love em.