[kitchen]

I strain it, then stick it in the frig overnight, then skim off the solidified fat. If I don't use the skin or fat, this isn't necessary.

That fat is called schmaltz, a necessary ingredient to fry chicken livers. Mash the chicken livers with the schmaltz used to cook them, incorporate diced hard boiled egg, minced onion, and a bit of mayo; salt and pepper to taste. Spread on a good hard rye bread with sliced onion. Yum!

[Jamestown1630]

Schmaltz is also the ONLY fat that makes the best dumplings, for Chicken-and-Dumpling Soup! We save it and freeze it.

-JT

[leaning conservative]

Oh, chicken liver pate is so unbelievably good!

[CottonBall]

schmaltz - it’s good to know the name.

I think I’ll pass on the livers though, LOL!

[Califreak]

I want to try that now.

You made it sound delish.