Rendered Chicken Fat

• 1/2 cup raw chicken fat
• Pinch of kosher salt

1. Place the chicken fat and salt in a small, heavy saucepan.
2. Cook very slowly over low heat, stirring from time to time, until the fat is completely liquified and the cracklings are golden brown.
3. Strain the fat into a jar or crock and refrigerate.
4. Reserve the cracklings - crisp, fried bits that are left after fat is rendered - to use in making chopped liver or as a garnish for salads or mashed potatoes.

chicken fat, kosher salt

Taken from cooking.nytimes.com/recipes/3701 (may not work)