Schmaltz

The word is from German, but Schmalz in Germany may also be rendered tallow, or lard, or clarified butter. In North America, we presume the Yiddish meaning - rendered poultry fat, unless otherwise informed by context.

1. Cut FAT into rough chunks about 3/4 in.
2. Cut SKIN into roughly 1" squares (skin is optional).
3. Chop the ONION medium.
4. Put Fat, Skin and Onion into a pot and put in enough water to just cover.
5. Bring to a fast simmer, cover, and let simmer until all water is gone (check now and then). At the first sign of the skins browning, pour off the the clear fat only and let cool as a spread and/or cooking fat.
6. Turn the heat down to low and stir frequently until the onions are browned and the skins are almost crisp. Strain out this darker fat to use for frying chopped liver, and eat the skins as a snack.