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4 cups chicken fat and skin, cut into 1/2" pieces or smaller
Wash fat and skin well in a colander, and pat dry. Place in a heavy skillet and sprinkle lightly with salt and pepper.
Cook, uncovered over low heat (you can turn it up a bit once the fat has begun melting). When the fat starts to melt and get slightly brown, add onions (and garlic cloves if you like), and continue cooking until onions and cracklings are golden brown and crunchy.
When partially cooled, strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar. Pour schmaltz into another jar, cover and refrigerate.
Poster's Notes:
Posted by Marcia Emanuele
Nutritional Info Per Serving: N/A
Kosher salt
Pinch of pepper
1 cup onion rings, about 1/8" thick
From the book: "This recipe used the fat and skin from about 4 chickens. You can save it up in your freezer over the course of time. For even more flavorful schmaltz, add a few cloves of garlic."