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 ...

While it roasts, cubes of sourdough get pan-toasted until golden. Once carved, the chicken is served on the croutons, ...

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 ...

Chef Kook tells us that not just any fat (butter, oil) will do, either. Read more: 12 Mistakes You Should Avoid Making When Reading A Recipe "I recommend using the rendered chicken fat from the ...

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 ...

This version meets the two camps in the middle, with matzo balls that are rich and flavorful (thanks to the addition of schmaltz, a.k.a. rendered chicken fat) and tender and light (thanks to a ...

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.