Schmaltz (Rendered Chicken Fat)

1. 1

   Combine all ingredients in a medium saucepan. Partially cover the pan and bring the mixture to a simmer over medium heat. The fat will begin to crackle as it cooks. When you no longer hear the fat crackle, remove the lid, reduce the heat to low, and continue to cook until the skin becomes crispy, about 15 to 25 minutes. Lower the heat, if necessary, to keep the skin from browning too quickly. Set aside to cool slightly.

2. 2

   Strain into a small bowl. If desired, reserve the crispy skin. Refrigerate, covered for up to 1 week.

3. 3

   Tip: Trim the chicken fat and skin from whole birds before roasting and store it in the freezer until there is enough to render, or ask your butcher for some.

* Per serving · 4 servings · Values may vary.

No additional tips available.