Schmaltz 2:54

It just occurred to me that I should be using a frying pan to increase the surface area so that the water can boil out faster. Oh well, live and learn.

Someone might wonder why a guy who has issues with cholesterol would be learning to make Schmaltz in the first place. There are several reasons:

1. This is a test run for when I make rendered duck fat to make duck confit.
2. I paid for this fat so I'm going to use it, by god.
3. Some chicken(s) gave up their lives so the least I can do is try to make use of every single part of their body.
4. By using the Schmaltz I'll use that much less olive oil or vegetable oil and save a few cents here and there