How to Make Schmaltz - chicken

Method

• Chop the skin and fat well.
• This is easiest if its frozen or partially frozen.
• The finer you chop the skin, the more efficiently it will render.
• 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.
• 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.
• Turn the burner to low and allow the fat to render.
• 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.
• Give the skin a stir now and then so that it doesnt stick to the bottom and burn.
• Keep an eye on it.
• 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.
• 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.
• When the chicken skin is golden brown, add the onion.
• Continue to cook until the skin and onion are well browned.
• The gribenes should be crispy-chewy.
• 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.
• Store the gribenes (the onion and cracklings) in a paper towel-lined bowl, covered.
• Allow the schmaltz to cool, then transfer it to a container, cover, and refrigerate.
• 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.
• I recommend freezing any schmaltz you wont be using in a day or two.
• 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.
• Lois recommends freezing schmaltz in 1 1/2-cup/320-milliliter mason jars with rubber seals.