Sqwertz wrote:

>
> Save all your skins and assorted fat globules from trimmed and
> skinned chicken parts, then render them down. in a frying pan.
> The crispy skins can be eaten as chicharrones, and the fat gets
> saved for frying potatoes and other schmaltz uses. Way better
> than bacon fat, IMO.
>
> -sw

I have always wanted to try this...how do you keep the schmaltz? Would
a coffee can in the fridge be ok? How long does it keep?

-Tracy
(Who just cut up and trimmed a chicken last night for a buttermilk soak
- to fry tonight.)