Hello, I tried making schmaltz for the first time with this recipe from serious eats: https://www.seriouseats.com/schmaltz-rendered-chicken-fat-recipe. I tried doubling the skin/fat and the onions and had very bad results. First it took an insane amount of time (like 3 hours instead of the 1 and 15 minutes the recipe says). Second when I added the onions the moisture it introduced to the schmaltz slowed the whole process and made it so that the gribenes lost all their crunch. What did I do wrong? I have though about mincing all the skin and fat in a food processor so that it renders out faster and also to add the onions at the beginning with the skin and fat so that it doesnt reintroduce moisture. Thanks in advance. submitted by /u/sad_boy_69