Cooking & Baking

Just buy skin-on chicken, peel it and save the skins, and when you have enough, chop them up and render them. Or ask your local butcher if he can get you skins, it's actually a product they sell.

Heck, we don't even use proper rendered schmaltz at work; we just skim the fat from the top of the chicken stock through the year and save it all – I'm talking about 20+ gallons – for Rosh and Passover…but sadly that doesn't leave us any gribenes, they're so tasty on chopped liver…oh, I'm getting all verklempt

But yeah, at the end of the day that's probably the "secret" you needed. It's the key to pretty much all Bubbie recipes!

As I just cracked a nice chocolate coffee porter…cheers and good cooking ahead!