I am not a patient cook. I use lettuces without washing them because it takes too long, peek into the oven more times than I should when I’m roasting a chicken, and slice into cakes before they’re properly cooled, even when I know better. But if there is something I am going to take my sweet time with, it’s rendering chicken fat, because that stuff is worth its weight in gold. An d yes, there are lots of fats for cooking — with so many to choose from, who can play favorites? Well, I can play favorites, and chicken fat is my favorite.

Source: New York Times July 23, 2018 15:11 UTC