1 lb. Chicken Fat and Skin
1 White Onion, diced
- Rinse and pound the skin, then chop rough into 1-inch pieces.
- Pat dry, then place in a nonstick pan over low heat.
- Cover and cook for 15 minutes, stirring occasionally.
- Turn up heat to medium low and break apart skin.
- Add the white onion and season with salt and pepper.
- Keep stirring until the fat turns golden brown.
- Strain through a fine-mesh sieve. The resulting liquid is schmaltz, a yellowish fat.
The strained skin and fat can be used to make chicken skin bacon. Place the cooked skin and one diced onion in a nonstick pan. Season with salt and pepper and cook on medium heat until golden brown. When the skin is caramelized, dump it onto a tray lined with paper towels. These make a great addition to salad.
When stored in the refrigerator, schmaltz will keep for weeks.
Information contained within is an excerpt from The New Charcuterie Cookbook by Jamie Bissonnette. Purchase the book here.