I've long hoarded the fat from every strip of bacon, every duck breast or leg I cook... But for some reason, I've never been quite so ambitious with chicken... Shame! my family tree whispers. Wasting perfectly good schmaltz!
The surest method I've found is to use the chicken schmaltz while it's still warm from the pan, rather than storing it in the fridge for later... I make sure to saute some vegetables in the fresh fat while the bird rests... A speedy, colorful vegetable side dish.
After cooking some chicken thighs in a skillet, I poured their sizzling, savory renderings over a bowl of sliced tomatoes and red onions... They kept their textures and soaked up all the caramelized salty bits... This kind of recipe is ripe for improvisation.
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