Pam,OMG, haven't thought about schmaltz for years - just don't eat like that anymore however:Take the chicken skins & fat, put in a small saucepan with chopped onion over a low heat for about an hour - you're right! Then as it melts, pour off the melted fat as it collects. Leave the skins & onions in a little of the fat and turn up the flame a little to turn these crisp and brown. Watch it so it doesn't burn!!!Good luck - tuni (wondering about Pam's cholesterol level) ;)
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