Schmaltz. For years, animal fat was viewed with suspicion. Between the demonization of cholesterol and the "light" craze, there was a time when cooking with lard or poultry skin seemed like a ...

Salty, crispy and slicked with schmaltz, chicken skin is at its best when it’s been seasoned with garlic and salt, then left to sit uncovered in the fridge for a few hours before roasting.

Add oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until mixture is fragrant and garlic begins to brown, about 30 seconds.

Yield: 1 cup of chicken skin and fat (from a 5- to 6-pound chicken), reduces to about 1/2 cup of schmaltz. Preparation: Cut off the chicken’s wings and reserve.

“It yields incredibly delicious schmaltz, as well as the ultimate cook’s treat: gribenes [crispy chicken skin],” he says. Our 15 Most Saved Soup Recipes, ...