One question I get asked all the time is when I actually use my schmaltz. Schmaltz is rendered chicken fat, liquid gold if you ask me.
Here I’m starting a soffritto. That’s usually onion, carrot and celery, though I’ve swapped the carrot for fennel. Normally you’d soften it in olive oil. Swap the oil for schmaltz and you’ve got an instant extra layer of flavour.
A little housekeeping: I top up the same jar two or three times, then start a fresh one to keep things clean. The books say it keeps for a week. Mine has lived happily in the fridge for months with no mould and it smells divine. I’m only feeding myself, though, so use your common sense.