Tracy wrote:
>
> 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.

In our family, a sliced onion is added to the rendering fat.

>
> 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?

My mother kept it for approximately ever in the fridge in a
screw-top jar, or a margarine tub -- whatever she had handy. The
stuff is rendered down and strained of stuff that's likely to go
bad, so it really does last a very very long time.

(It's very easy to tell when fat has gone rancid, so just keep it
until it's gone, as we do, or until it's rancid.)

Serene