Chicken Fat Pie Crust

Chicken Fat Pie Crust


Save chicken fat and substitute it for the butter the flavour intensifies if you do as such.


2.5 cups flour
1 tsp salt
1/4 tsp mace
10 ounces frozen chicken fat
1/3 cup ice cold chicken stock


Place the flour, salt and mace into a food processor ( pick one up at the resale store) whir for about five seconds to mix.
Cut the chicken fat into little cubes. Add to the processor and whir about eight seconds. Add chicken stock, whir about five seconds.
Dump ingredients into a bowl and gather together to form a ball.
Cut the dough in half, placing each into plastic wrap and flatten. Let rest in the fridge minimum one hour.
Roll dough out between two pieces of waxed paper dusted with flour. When rolled out into disks place in fridge for a half hour.
Place one disk at the base of a deep 10' pie pan, preferably ceramic or glass, pour in your chicken mixture top and seal with remaining disk perforates with a fork and cut open steam vents. Brush with milk.
Place pie in fridge for one hour.
Set rack on lowest level, preheat oven to 425 F, and bake for twenty minutes lower to 350 F for the last thirty minutes or until done.
Take out of oven, let rest then devour.