コーンハスカーダックファット

Roasted a chicken with this instead of olive oil and the skin turned out incredibly crispy. It also made the flakiest pie crust I’ve ever baked.

I swapped it in for butter when making roasted potatoes last night, and the crust got perfectly crispy without any greasy aftertaste. The fat itself has a smooth, silky texture that made the kitchen smell amazing while cooking. Already planning to try it in a pie crust this weekend.

The jar arrived well-sealed and the fat is beautifully creamy at room temperature. I used it for a pie crust last weekend and the layers came out impossibly flaky. It's now a permanent swap for butter in my baking routine.