Not likely, Sisi. If you ask for chicken fat, the butcher should give you some or sell it to you for next to nothing in price. I actually save it up from chickens I've bought, storing the fat globs in the freezer until I have a chunk about the size of two fists- never weighed it before! Let the fat thaw if it's frozen. Put it in a saucepan with one large onion, slivered. Cover the pan and let the fat render over low/medium heat. No need to add water if you keep an eye on it. When the liquid fat is golden and the cracklings and onions are well-browned but not burned, strain the liquid into a jar or other heatproof container. Let it cool, then refrigerate or freeze. It will last a very long time under refrigeration, and a very long time indeed in the freezer if closely wrapped. Use the schmaltz in savory dishes such as kugels, frying potato pancakes (part cooking oil, part schamltz for flavor) and so on. Savory noodle kugels contain no dairy products so they can be served with meat (in accordance with the Kosher dietary laws). The cracklings are good in mashed potatoes, noodle kugels, knishes, kasha varnishkes (cooked kasha with bowtie noodles) and lots of other dishes. I'm salivating now, so I've got to go!
[This message has been edited by Mezzaluna (edited 12-04-2000).]
