Drizzle some of
the schmaltz over chicken and serve remaining schmaltz alongside.
Not exact matches
For the
schmaltz onions: Render the chicken skin in a large skillet
over medium heat until crispy.
Melt 2 tablespoons of
schmaltz in the skillet
over medium high heat.
Melt 1/2 cup
schmaltz in a small skillet
over medium - high heat.
schmaltz in a medium saucepan
over medium - high.
Heat 2 tablespoons
schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using
schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet
over medium - high heat.
Let's call it elegant
schmaltz: smartly written and so perfectly cast that any lumpy or predictable beats are easily smoothed
over and given life anew.
With no moment uncommented - upon by Horner's bank of weeping violins and no lovely Roger Deakins tableau unmarred by Horner's insatiable taste for
schmaltz, the picture is a prime example of two things: the prestige picture / Oscar grab; and the film of grand emotions that decides to trust its composer
over its cast and screenplay.