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But is the grease that drips from grilled chickens and ends up in the drip pan the same thing?

beautiful pan!

And the lemon zest???

Does anyone know where I can buy just chicken skins because when air fried they're so delicious

Thank you for having such an easy and quick video to show it. much appreciated!

Interesting. I thought it was going to be much more complicated.

The best recipe! Thank you!

I wonder if the skin can be eaten like chicharrones?

Delicious ❤🇭🇺

If no corn syrup and no cacao butter can i coat is one time

Thank you for this I read how to make a lot and worried my pieces were cut too big (chicken skin does not like to be cut 😂)

I made it and my family absolutely loved this version although we won’t add tomato’s this time and stick to Carrot thank you

My Hungarian family put carrots not capsicum but I’ll try your today ❤

My grandmother always made something very similar. She called it chicken goulash , but she used chicken parts with the bone and the skin and lots of paprika and onions and potatoes. Not sure if she used chicken stock. I’ve never seen anyone make it that way. I just know it was a thin broth that was the color of paprika and there was onions , chicken and potatoes. I just don’t know in what order she made it. I think she used oil and sautéed the onions , but I always thought she put in the chicken and filled with water and some stock or bullion. Then maybe added potatoes later. It was a very easy dish, but I’ve never made it. This recipe gave me a good way to recreate her recipe. Thank u

MY_SISTER infamously made these battery lemon squares REGULARLY . And they were never used to poison big tech billionaires . I write this crazy stuff out of absolute and appalling desperation In fact the word "appalling" effectively now means_DESPERATION and it is broadcast and published as a tasty weapon against beloved artists and synagogue alike. My Jewish friends and employers never gave me candy ,and most I never telephoned, just didn't happen: we were in the same place, in was not dysfunctionally awkward ( My Jewish Italian Irish and native American boss quickly relocated me away from the clowns) if there was any phone call my coworker from philadelphia did the phones. The boss and I just watched the news from Israel go sideways. -

Does the house smell from all that frying?

separating the fat and stock from a roast chicken by transferring it to a measuring cup or jug first is the step i was missing. cheers!

p3n1s

amazing

Can you render it with small bits of meat attatched? I have saved about 6lbs and it would take me far too long to remove every single piece lol

I stored some in my freezer but when it thawed it is now watery and weird. I really want to use it but I have no idea how it turned watery. My bacon fat is still solid after thawing.

Once chilled, this is MUCH better than butter when spread on crackers or toast! I would Go Easy On The Salt, you can always add more if needed.

🌷🌷🌷

Cute mugs!!!! The strainer is such a cool technique 👏🏼

thank you Lili 💛

The reason why the pyrex shatters is bc it’s off brand pyrex

I made this soup so many times, it never gets old. I make it all the time when guess come over or family.

Very helpful! I made this cake and i played a chess game with my son! He won because he ended up eating all my pieces!

For the squares, did you use normal chocolate?

Couldn't you use a plastic measuring cup without worrying about temp?

This is America that I love. God bless you. All normal people will love your recipe.

I can tell by the accent this is an authentic take on schmaltz.

i made it but doesnot work

Perfect thank you so much 🙏🙏🙏❤️❤️❤️❤️

Beautiful and thank you.

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This is the best short and yet concise explanation on RUclips. The rest are too long, lost my attention after 3 mins. Thanks

WoW 🤩 looks so yummy 😋

how much fat you can get from 1 kg of skins?

Imagine if you loose in chess you eat it 😋😋😋😋

Thank you Lili! I hope to see more videos from you in the future!

QUESTION: Approximately how much of this would you add to matzo ball soup....... maybe 8 servings?? 🤔 Th!no you for sharing this. 😃

How have i only recently learned this is even a thing??? I feel like I've been tricked, bamboozled, and lied to my whole life; how have i never heard of this before!?!? Now i just have to figure out where i can get a whole pallet of chicken skins lol thanks for the video!

This is fabulous!!!

They look amazing 👍👍👍

❤️❤️looks amazingly delicious! 😋

My schmaltz solidify in a room temperature after a day- half of the oil. I lived in a hot place. Is something wrong with it? I have seen others especially those being sold commercially that it stays in a liquid form.. I wonder how they do it.. Thanks.

How would I use this in fried chicken?

I jus saw this technique on Man's Greatest Food episode on chicken. Very interesting. Wish I knew about this years ago. Will definitely be trying this out soon. TFS

I never tried cooking clam chowder, now I will. Thank you so much. ❤️