Hühnerschmalz

Render skin and sliced onion together until both go brown. Keep the bits.

Liver needs a fat from the same bird. Butter here would be a category error.

Latkes fried in it taste of chicken skin before they taste of potato.

Hard-boiled yolk mashed into poultry fat is the binder, not the mayonnaise.

Spread it on black bread with coarse salt. Nothing else, and nothing missing.

Green and raw against fat and cooked. The only fresh thing on the plate.

Piperine goes straight into the fat and stays put as it cools and sets.

Root sugar and poultry fat: the two halves of every chicken soup, concentrated.

Cold green carvone cuts warm poultry fat faster than acid manages to.

Sharp volatile heat is the traditional counterweight to a fat this heavy.

Grate it raw into the fat while warm. Malic acid, poultry, and no vinegar.

Fermented allium sweetness on rendered allium fat. Same bulb, two decades apart.