Here was the first alternative use for those early fatty slices of prosciutto that I had set aside when slicing into a new leg… We were baking a chicken with some butter, olive oil, thyme and a whole lemon, salt and pepper in the cavity, and for the last 30 minutes of cooking, tossed some baby potatoes into the pan. About 10 minutes before the chicken and potatoes were done, we added slices of prosciutto fat and in some cases a bit of meat and they melted or crisped up on top of and among the potatoes. It sounds so incredibly simple and it was, but the flavor impact of the salty fat was far greater than the 10 seconds of effort needed to try this experiment. I often purposefully put bacon in with the potatoes, but have never had prosciutto fat lying around so this was a first for our kitchen, I think. I have only one photo as we were in such a hurry to eat dinner, but I can tell you there were a few potatoes perfectly cooked and “enrobed” in a crisped up slice of prosciutto and they were absolutely DELICIOUS. Almost better than the roasted chicken itself! Don’t ever throw out those fatty bits of prosciutto or other similar hams!