LOL, schmaltz! My mom, I believe, took all the ingredients from the chicken itself; no butcher necessary. One of the most delicious things, ever! But let's talk heart-attack city.
Schmaltz
Schmaltz, or rendered chicken fat, can be used to fry potatoes, sauté vegetables, make a roux, or flavor pâtés and savory mousses.
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Photo: Michael Kraus
1 lb. chicken fat from your butcher,
finely chopped
1⁄4 lb. chicken skin from your butcher,
roughly chopped
1 medium onion, finely chopped
Kosher salt, to taste
1. Put chicken fat and skin, onions, salt, and 3⁄4 cup water into a 12" skillet over medium-low heat. Cook, stirring, until fat has rendered and skin is crisp, about 1 1⁄2 hours. Strain, reserving crisp skin to use as a garnish for sautéed greens or chopped liver. Schmaltz will keep, in a tightly sealed container in the refrigerator, for 2 weeks.
MAKES ABOUT 1 1⁄2 CUPS
