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Ingredients
- 4 cups chicken fat and skin, cut into 1/2-inch pieces or smaller
- Kosher salt
- Pinch of pepper
- 1 cup onion rings, about 1/8-inch thick
Method
- 1.
- Wash fat and skin well in a colander, and pat dry.
- Place in a heavy skillet, and sprinkle lightly with salt and pepper.
- 2.
- Cook, uncovered, over low heat (you can turn it up a bit once the fat has begun melting).
- When the fat starts to melt and get slightly brown, add onions (and garlic cloves if you like), and continue cooking until onions and cracklings are golden brown and crunchy.
- 3.
- When partially cooled, strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar.
- Poor schmaltz into another jar, cover, and refrigerate.
