Schmaltz

• hidangan: 1 cup

Bahan-bahan

3/4 pound chicken skin and fat trimmings (about 3 cups)

1 yellow onion, minced

Arahan

Combine the skin and fat trimmings (plus any pan drippings if using) in a medium saucepan with enough water to just cover.

Bring to a simmer and then cook over medium-low heat until all the water has evaporated and the chicken skin begins to brown, about 45 minutes.

Throw in the onion and cook until lightly caramelized, 8 to 10 minutes more.

Strain through a fine-mesh sieve and let cool. (The strained fried chicken cracklings and onions are called gribenes, a shtetl classic, and should 100 percent be eaten fresh over bread or absolutely anything.)

Store the schmaltz in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 1 year.