>>We first fry (schmalzen. no idea how to translate, turn around in the hot lard?) it a bit in pork or goose lard.
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>Fascinating. "Schmalz" is the Yiddish word for chicken fat. (Of course, lard, which, in English, generally refers only to pork fat, is a non-starter for Jewish cooking.)
>
>Tamar

Schmalz derives from schmelzen - melting. The german term without closer description is pork, goose is commonly used. A goose (we eat that for christmas) will give around a pound that might be splitted between the guests (because I will never eat a pound through the year. A teaspoon on a red cabagge is fine. For what I know the freezer contains some two year old ...)

But chicken fat? There is not much of that on a common chicken? What do you do with that? Sounds interesting ...