The article linked-to below, published in today's New York Times, recommends frying chicken in a combination of lard and clarified butter.
I've never purchased lard, and I don't know how one goes about it. I don't recall ever seeing containers of it on the shelf at grocery stores--does one request it from the butcher?
Is some lard hydrogenated? If so, is it possible to buy unhydrogenated lard?
Thanks for assisting the clueless.