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How to make chicken fat into chicken broth for soup? Seeking suggestions.
"Sqwertz" > wrote in message ... > But I guess you could use it just the same. I don't like the "old" > taste to it, though. I get my schmaltz by rendering chicken skins > to the crisp. East the skins and save the fat. > > http://i39.tinypic.com/i57nk0.jpg > > Can't you just taste the crispness? And they're practically fat > free! Oh yes!  I do that too-- -- https://www.shop.helpforheroes.org.uk/ |
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