Chefs find new uses for cost-effective schmaltz in everything from confit to cassouletAs cooking fats go, the ones from poultry have both a rich tradition and a rich taste. From duck fat used in confit to schmaltz, rendered poultry fats are maintaining fans even in a culinary landscape populated with dietary concerns.Poultry fats are a cost-effective use of kitchen product and add subtle flavor to dishes, restaurateurs say. They are showing up on menus coast to coast, from chef Matt ...

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