In a warm kitchen poultry fat (i.e. goose, chicken and duck fat) will not set - you have to put it somewhere cold to get it to set solid. Once it has set if it is kept at room temperature then you will get a mix of granular fat and oil, similar to the texture of olive oil that has been put in the fridge or kept in an old fashioned cold larder. It has to be very warm for beef, mutton, lamb or venison fat to behave the same way!
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