Inspired by Edna Lewis and Scott Peacock's recipe in The Gift of Southern Cooking. You may need to begin this recipe the day before.
Note Much of this dish's flavour comes from the quality of the lard as well as the chicken. If you can find fresh rendered lard from a butcher I highly recommend using it. To render your own lard, purchase pork fat from your butcher, coarsely chop it and place into a large saucepan with a little cold water to prevent it sticking. Place over a low heat and stir occasionally until fat has melted. Strain through a fine sieve and refrigerate until set. Scoop fat into a clean container and discard water. Refrigerate until required. Lard will keep, refrigerated, for 3 months. Shown above with coleslaw.