rendered chicken fat lends itself wonderfully to any savory recipe. Use chunks of chilled schmaltz to make a flaky crust for ...

Not only is this method more straightforward, but studies have shown that microwaves render chicken fat very efficiently, meaning you may actually get more fat this way than using your stove.

In this excerpt from chapter 11, “Preserving in Oil, Butter, and Other Fats,” she provides a recipe ... “rendered fat.” The fat you use can be saved bacon drippings, rendered chicken ...

Since this recipe uses bone-in, skin-on chicken thighs, the fat from the skin will render in the pan, so you won’t need any extra fat from butter or oil. It’s best to add the vinaigrette after ...

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 ... This recipe serves eight people ...

Moody notes that a topping of rendered chicken fat would also be traditional and ... Be sure to start the recipe at least a day before you plan to serve the pate. Makes 1 1/4 cups.

There are many recipes for paper-wrapped chicken, and at least two ways to ... cook it long and slow over a low flame – the rendered fat is a fantastic, flavourful medium for roast potatoes ...

Strain rice and toss dry. Season with more salt if needed. Carefully pour off rendered fat accumulated around chicken, and discard. Scatter olives around chicken and return baking sheet to oven.

While you can always prepare chicken recipes in the comforts of your own house ... Drain 3 tablespoons of oil and rendered chicken fat from the saucepan into a medium fry pan and set aside for cooking ...