On Thu, 28 Feb 2008 14:17:09 -0500, 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.
>>
>> -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?

I just keep it in the freezer in a margarine tub (of course you
want until it cools before putting it in plastic). When I need
some, It pops right out of the container and I whack off a chunk.
It breaks clean like a sold chunk of chocolate.

-sw