"Tracy" > ha scritto nel messaggio
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>
> 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

I use a glass jar with a tight screw on lid. Mine is duck fat, but were it
chicken fat I'd do the same thing.