Here in Missouri, I'm lucky enough to have a farmer nearby who raises great pastured chicken. I buy all of my chicken from him at one time each year, and I also get a couple of other specialty things from him: organ meats and FAT. We real foodies tend to share a love of good fats, and the rendered fat from a chicken raised on green pasture is a thing of beauty. It adds a uniquely rich and savory flavor to anything from Spanish rice to the morning's fried eggs, not to mention various nutritional benefits arising from the pasture diet (B-vitamins, Omega-3 fatty acids, etc.). This is how I render it:
