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laurla's review
-lots of good pictures. good instruction on how to make schmaltz, not a lot of recipes to use it. looks a bit of a pain in the ass to make. the instructions say to save up uncooked chicken skin and fat from about 4 chickens. chop chicken skin and fat really fine. cook and render out the fat being careful not to overcook. then it only keeps for a week. i think i'll pass.
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