2. Heat a large skillet over medium. Add the oil and swirl the pan to coat it. Place the chicken skin side down and cook ...

As for how to execute the process, add the fatty bits of chicken into a microwave-safe container, spacing them evenly apart. Then, use a low power setting so that the fat can be fully rendered without ...

Today, I use organic fats like beef tallow. In my opinion, the best, but not cheapest, fat source can be found at fatworks.com. Rendered chicken fat (some call it schmaltz) from organically fed ...

To make his chopped chicken liver as luxurious as pâté, he adds schmaltz (rendered chicken fat) to chicken livers for richness instead of butter or cream, then passes the result through a sieve ...

In Ali Slagle’s recipe, rendered chicken skin makes crispy chicken thighs and the ideal fat for sautéing the peas and pickled chiles. The chicken is finished with crumbles of a salty cheese ...

Use the pictures as a guide for assembly. Note: These can be made meat (by using schmaltz — rendered chicken fat), dairy (with butter) or pareve. The flavor will be better with butter or schmaltz, but ...

Tip: Rendered chicken fat, sometimes called schmaltz when clarified, can be used to pan-fry vegetables and meat; to enrich a soup, stew, sauce or tomato-based braise; or to spread on toast.