I got into Saveur's 2010 100 List with this Schmaltz recipe... #82... Felt I could of done better...
- 1 lb. chicken fat from your butcher,
- finely chopped
- 1⁄4 lb. chicken skin from your butcher,
- roughly chopped
- 1 medium onion, finely chopped
- Kosher salt, to taste
Put chicken fat and skin, onions, salt, and 3⁄4 cup water into a 12" skillet over medium-low heat.
Cook, stirring, until fat has rendered and skin is crisp, about 1 1⁄2 hours.
Strain, reserving crisp skin to use as a garnish for sautéed greens or chopped liver. Schmaltz will keep, in a tightly sealed container in the refrigerator, for 2 weeks.