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1
Chop the skin and fat well.
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2
This is easiest if its frozen or partially frozen.
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3
The finer you chop the skin, the more efficiently it will render.
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The skin-connective tissue composed mainly of protein-will eventually become gribenes (cracklings), marvelously flavorful browned bits of crispy skin interspersed with caramelized onion, that serve as a fabulous garnish on anything from tossed salad to chopped liver to matzo balls.
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5
Put the skin and fat in a medium saucepan (nonstick, if you have one) with the water and bring to a simmer over high heat.
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6
Turn the burner to low and allow the fat to render.
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This will take anywhere from 90 minutes to several hours, depending on how much skin and fat you have and how hot your burner is.
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8
Give the skin a stir now and then so that it doesnt stick to the bottom and burn.
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9
Keep an eye on it.
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10
You dont want to let the fat get too hot and turn brown, which will happen once the water has cooked out of the skin.
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11
One of the keys to supet-lative schmaltz is avoiding a roasted flavor and an overly browned appearance; you want a light, clear, clean schmaltz.
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12
When the chicken skin is golden brown, add the onion.
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13
Continue to cook until the skin and onion are well browned.
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14
The gribenes should be crispy-chewy.
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15
Pour the finished schmaltz fat through a fine-mesh strainer; if you want very clear fat, line the strainer with cheesecloth at a reusable All-Strain Cloth.
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16
Store the gribenes (the onion and cracklings) in a paper towel-lined bowl, covered.
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17
Allow the schmaltz to cool, then transfer it to a container, cover, and refrigerate.
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18
Schmaltz will keep for about a week in the fridge, but the sweet, chickeny-oniony fragrance is volatile and will diminish if forgotten behind weeks leftovers.
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19
I recommend freezing any schmaltz you wont be using in a day or two.
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20
Its best kept in container, with plastic wrap pressed down onto the surface, covered with a lid or a second layer of plastic wrap, then wrapped in foil if you intend to store for a long time; this careful wrapping prevents other freezer flavors from infiltrating your schmaltz, and the foil will prevent light from damaging the fat over time.
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21
Lois recommends freezing schmaltz in 1 1/2-cup/320-milliliter mason jars with rubber seals.
