How do I remove the fat from chicken broth?
Oh yes, crispy roast potatoes cooked in schmaltz are divine. Schmaltz is great for this recipe, because of its high burning temperature. Heat the oven to 450F or 225C. Get a few fist-size potatoes (such as King Edward in the UK, or Yukon Gold in the US), peel them, cut them into pieces (each one should be about 2″ across, but it’s not an exact science – the best roast potatoes are two or three bites), and par-boil them for no more than 5 minutes in salted water. Don’t let them overboil and become soft! Drain the potatoes, put them back into the pan and put the lid on. Shake them about a bit (this will ‘rough’ up the skin and make them crispier). Put a metal roasting dish into the oven, when the dish is hot, add as much schmaltz as you have and put back in the oven. Ideally it should be about 1/4″ deep when melted. If you don’t have enough, add some light vegetable oil. When the oil is smoking, add the par-boiled potatoes. Toss them carefully in the hot fat (use a big spoon, don’t shake
