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Schmaltz—golden, rendered chicken fat—isn’t as widely appreciated as it should be, and that’s why you’re probably going to have to make it yourself. But it’s as easy as can be: Simmer chopped up chicken skin in water until the water evaporates, the fat renders, and the pieces of skin become golden brown and crispy, and you’ll have a bunch of delicious chicken fat to cook with (as in our <a href="https://www.chefsteps.com/recipes/chicken-fat-dinner-rolls">Chicken Fat Dinner Rolls</a> and our <a href="https://www.chefsteps.com/recipes/ultimate-shoyu-ramen">Ultimate Shoyu Ramen.</a>And don’t throw those crispy skin bits away! Also known as gribenes, they’re a prize all on their own. Season them with salt and eat ’em like chips, or use them as a crunch garnish on everything from salads to dips.