We all know to save bird bones to make stock, but the excess skin and fat you find yourself with after butchering a piece of poultry is just as valuable. With very little effort on your part, you can render out some of the tastiest cooking fat around.

Wilted lettuce is usually thought of as the enemy of delicious salads, but intentionally wilting it (or "killing it", as it is sometimes called) with bacon grease is a thing of beauty.