Chicken-Fat Puff Pastry

Name: Chicken-Fat Puff Pastry
Yield: Makes about 2 pounds puff pastry (enough for six 2-cup pies plus some left over). Servings
Ingredients: 3 1/2 cups; 1 teaspoon salt; 1 1/2 cups (3 sticks) chilled unsalted butter, cut into 3/4-inch cubes; 1/4 cup frozen chicken fat reserved from roast chicken (see pot pie recipe) or purchased frozen chicken fat, cut into 1/2-inch cubes; 1/3 cup (or more) ice water; 1 egg yolk, beaten to blend with 1 teaspoon water (for glaze)

By Table 6 Denver

July 8, 2009

Recipe notes