Cornhusker 雞油 (Schmaltz)

I use a spoonful of this schmaltz to roast my potatoes and they come out with the most incredible crispy skin. The flavor it adds to simple vegetables is far deeper than what I get from oil or butter.

The kettle-rendered texture is silky smooth, and a single spoonful melted into my mashed potatoes like butter but with a deeper, richer taste. It’s become my go-to for pan-searing anything that needs a crispy finish.

I've been using this schmaltz for roasting vegetables and the flavor it adds is incredible, way richer than plain oil. The kettle rendering really does make a difference in taste.