1 Cup (16 tbs), finely chopped (From 21/2 Pound Chicken)
4 Large, coarsely chopped
1. In a large heavy skillet, heat chicken fat and onions over low heat. Cook, stirring frequently about 1 hour, until fat renders and turns into crackling and onions are crisp and burnt.
2. Strain rendered fat through sieve into a container for further use. Store in refrigerator.
3. Reserve crackling and burnt onions to garnish Mashed Potato and Onion Souffle.