Maeschak
Songster
I hate scalding and plucking chickens but I do it on every single bird so that I can save its skin for rendering into schmaltz (rendered chicken fat). It is so delicious! I butcher mostly cockerels so I don't get much internal chicken fat and must use mostly skin for rendering. Schmaltz made out of chicken skin has a more pronounced 'chickeny' flavor than when using only internal chicken fat- but I love it just as much. Don't throw away those skins from old birds! Those chickens have spent a lot of time and energy making that tasty fat for you to use!I know this is from 2016 but thank you
Just processed layers with a ton of fat on them. So I know what I’m gonna do
Sounds delicious and easy
(You can store it in the fridge for quite awhile but it also freezes well for later use. Most of my schmaltz is in jelly jars in the freezer.)