My deep fryer with 6# of lard cooks 4# of chicken thighs beautifully in one batch. -- I love it! -- I'll let the lard cool and put the lid on it and put it back in my freezer for the next time. A separate and different deep fryer for my fish the same way. My lard cost's me 75 cents a pound at the butcher. $4.50 for the 6#. -- I will reuse it at least four times, probably more. About $1 for the lard each time. -- About thirty minutes at 400 degrees. Just the thighs with nothing on them and then salted after being removed from the fryer.
