Schmaltz

Schmaltz is traditionally made by slowly cooking chicken fat and skin bits with diced onion (the crisped-up solids are gribenes, and are served separately). I don’t really have time to snip up the skin and cook it carefully on the stovetop, but I do love using chicken fat for cooking, so this is my compromise. Incidentally, I’ve tried adding diced onion to the cooker along with the chicken trimmings, and I wouldn’t recommend it: The onion burns too easily.

Several of my slow cooker