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Have you considered raising geese or ducks for their fat, in addition to their other wonderful attributes? Prior to the introduction of vegetable oils & shortening (Crisco) in the early 20th century, kosher-keeping Jews relied on rendered chicken & other poultry fats for their cooking needs. Potatoes fried or sautéed in duck fat are wonderful, with goose fat a close second in my mind. Not to mention the eggs, meat, down & feathers and homestead early warning alarms given by poultry. A small flock might be feasible for many.