You know that lard is rendered pork fat, and that tallow is rendered beef fat. Well "Schmaltz" is rendered chicken fat. I make a limited amount of schmaltz at the same time I make broth. I take the fat and continue rendering it using onions to flavor the liquid gold. Use schmaltz to fry the best crispy fried potatoes. You'll also need it to make authentic matzah balls, and I've used it in the crust of the best chicken pot pie!