Schmaltz

Cut the chicken skin into strips and place in a saucepan with the chicken's fat, onion and garlic.

Season with salt and ground black pepper

Place the saucepan over a very low heat and leave to melt and sizzle gently for 10 minutes or until the onion and garlic begin to brown

There will be a lot of liquid that in this game will have shrunk substantially

Remove the onion and garlic and continue cooking for 1 1/2 to 2 hours or until the skin is dark golden.

Remove from the heat, strain into a clean jar and discard the skin. This will make about 125 mL schmaltz

Keep refrigerated for up to 3 months