Answer:
you can use chicken fat...all u have to do is let the chicken fat fry without putting oil in the pot ofcourse
Chicken, duck, or goose work well. Remove all the fat that you can (even the skin, if you wish). Cut everything into small pieces and put into a pan (what kind doesn't matter) and add water. You don't want it swimming in water but there should be enough to cover the fat. If you have more water than fat/skin, go to a smaller pan. Bring the water to boil and then lower the heat to gentle simmer. The water will evaporate and the fat will be left behind. Continue gentle simmering if you want cracklings from the skins. Remove the clear fat and refrigerate or freeze. Maybe used over and over as long as it isn't burnt.