4 cups of chicken fat and pieces of skin from the neck
1 cup of sliced onions

Cut the fat and skins from the neck into small pieces. Cook over a small flame until the fat begins to melt. Add sliced onions and continue cooking until the onions turn golden brown. The fat should have melted and browned, the skin hardened. Let it cool, then remove the skin and onions. Refrigerate them in a bowl and serve as a meaty appetizer. The melted fat should be strained through a cloth or a fine strainer. Put in the refrigerator, and it will gel. Makes an excellent schmaltz to use for chopped liver, frying meat products, mashed potatoes, etc . . .