Chicken-fat butter from Ester - Australian Cooking (page 139) by Mat Lindsay and Pat Nourse

  • brown rice vinegar
  • confit garlic
  • Show all ingredients...
  • Serves : 500g

  • EYB Comments

    Can substitute tamari for white soy sauce; and can use the chicken stock on page 206, and the confit garlic on page 121. See page 208 for how to render chicken fat.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted oysters; Charcoal-grilled whole fish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for white soy sauce; and can use the chicken stock on page 206, and the confit garlic on page 121. See page 208 for how to render chicken fat.

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