Its really good and economical!!! Monay WORTH. So yesterday i made some schmalz for the first time in order to save on fat and oil money. I think i could have extracted even more fat if i jsut immersed the bones and skin in water and boiled away for 4 hours. The added benefit from this id you get a FRICK TON of chicken jelly juice after you fish the fat out of the surface. I hear this jelly is both healthy but also good for thickening sauces. I will try thickening a tomato sauce with it. The fat is also quite efficient. You just get the pan hot, take a spoon of the fat and plop it on there and it just melts into oil its really cool. I used too much here i could get away with 1/2 a teaspoon i bet, its very slick like its almost simialr to butter in that it does a better job than just plain olive oil. The eggs didnt stick one bit.10/10
COOOOOOOR
