The author reflects on their habit of saving cooking fats, particularly lamenting their neglect of chicken schmaltz. They emphasize using warm chicken fat immediately after cooking to enhance flavors, demonstrating this with a recipe for chicken thighs paired with a salad of tomatoes and red onions. The dish is simple, requiring minimal prep, and allows for ingredient improvisation. The article promotes a frugal approach to cooking, encouraging readers to embrace using flavorful fats.
