I've been using chicken fat collected from roasting chickens, simmered down and stored in a Ball jar (aka schmaltz)
It tolerates the high heat of popcorn popping quite well and tastes great with a hint of chicken. Usually has notes of the seasoning too... which in my case is mostly black pepper.
+1 on the screen hack, that's definitely a pro-tip.
This sounds delicious. I bet it combines well with sweetness too. I've found that when I do stovetop popcorn I can get sugar to caramelise around the popcorn to produce a crunchy shell. This with a little chicken hint inside would go down well I reckon.
It tolerates the high heat of popcorn popping quite well and tastes great with a hint of chicken. Usually has notes of the seasoning too... which in my case is mostly black pepper.
+1 on the screen hack, that's definitely a pro-tip.