Rendered Chicken Fat

Rendered Chicken Fat, or Schmaltz

For background information look here.

Very simple. Collect all the chicken skin and fat you have in a small saucepan, cover with water, bring to a boil and simmer for
twenty minutes. Let cool and remove the pieces of skin and fat with a small strainer. Discard these bits. Refrigerate in the pan until cold,
then lift out the solidified fat and place in a food storage container. The rendered fat will keep for months if frozen.
Rendered chicken fat can be used for frying or sauteeing, in patés, and in place of butter any time its distinctive flavor is wanted.
It is almost essential to a kosher kitchen or diet. The above preparation is useful but on the bland side. It can be made more flavorful
by slowcooking minced garlic and onion into it until well browned, then straining out the remnants. Freeze as described above.