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Published 1982
This seemed the appropriate place to mention the small plastic containers of home-rendered chicken and duck fat that I keep in my freezer and use in cooking. One sort is that which I render, Chinese-style, by steaming the fresh, cubed fat sacs I garner from chicken and ducks that I have bought whole. The other sort is the fat that drips off a well-seasoned bird during steaming and which is made extremely tasty by salt, Szechwan pepper, and occasionally minced orange peel.
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