13 hours ago, TicTac said:
You have clearly never had good schmaltz then!
My grandmother used to make it with onions and salt, and then we would slather the stuff on crusty bread -
Heart attack on a plate!
But oh so good.
When we used to do big Danish lunches, we always offered this as an alternative to butter. Forget the herb. It’s made with goose fat rather than chicken fat but the idea is the same.