Schmaltz and Cracklings
You can buy schmaltz but it's almost as easy—and just as delicious—to make your own.
WHY THIS RECIPE WORKS
Rendering chicken skin and fat to produce schmaltz has been done for centuries. All you do is cook chopped skin and fat in a nonstick skillet very gently and slowly—it takes roughly an hour—and then strain it. The golden fat can be used for...