- (2 lb) Chicken Fat/Skin (for rendering)
- (1) Onion - Peeled and chopped
- (Enough To Cover Skins) Water
In a large nonstick skillet over medium heat, add the chicken skins and water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
Strain through a sieve. Reserve the schmaltz. If you want the skins to be crispier, return to the skillet and cook over high heat until done to taste. Drain skins on a paper-towel-lined plate and salt.