Schmaltz is the fat that drips from roasting chicken, saved and rendered into pure, pourable gold. It has a higher smoke point than butter (375°F vs. 350°F), tastes like concentrated chicken, and costs nothing if you save your roasting pan drippings. The trick is patience: low, slow heat over 45 minutes, never a boil. Collect chicken skin and fat trimmings (or save the liquid fat from a roasted bird) and place them in a heavy pot with a splash of water. Heat to barely 200°F—you should see minimal movement. Stir occasionally. After 30 minutes, the solids will shrink and float. Line a fine-mesh strainer with two layers of cheesecloth and pour carefully. The liquid gold is schmaltz; the crispy solids are gribenes (schmaltz cracklings), which belong on salads and soups. "Schmaltz keeps for three months refrigerated and tastes better than any vegetable oil for sautéing root vegetables or finishing soups," explains Evan Funke of Roman Evan Funke. Store in glass jars. It will solidify when cool but remains spreadable—perfect for matzah during Passover or brushing onto challah before baking.