I don't eat lard, but I do render the fat from chickens I cook and keep it. I'll cook with chicken fat. And when you render it with onions, you can fry the skin

I don't eat lard, but I do render the fat from chickens I cook and keep it. I'll cook with chicken fat. And when you render it with onions, you can fry the skin as "gribenes" or spread the onion/fat mixture on toast as you would butter. For people who don't eat dairy and meat in the same meal, chicken fat is widely used. I'd imagine it has some similar qualities to pork fat.