Poultry Schmaltz

Preparation info
  • Yield: about

    1 cup

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Save bits of fat and skin from chickens, ducks, and geese in the freezer until you have about 2 cups fat and a little skin. Trim away any poultry meat clinging to the fat or skin. Cut into small pieces and place in a heavy saucepan. Add about ½ cup water, turn heat to the lowest simmer, and cook slowly, un