You do not have to use chicken fat, although I think the results are vastly superior if you do. You can also use butter or a non-dairy equivalent if you like, but the result will be vastly different. BTW the chicken fat might be liquid or might be solid, depending on its temperature. I use Epic Provisions brand. (PS: If you are cooking palo, keto or Whole30 and use a lot of this, Cornhusker Kitchen brand is a less expensive way to go; this is just a PSA. Remember, neither Monash nor we recommend overlaying any additional restrictive diets along with low FODMAP).