Poultry pro and JBF Boot Camp alum Josh Kulp takes food waste just as seriously as he takes the perfect crust on Honey Butter Fried Chicken’s eponymous main dish. Lucky for diners, that means more than just composting: Kulp transforms leftovers into lip-smackers like this decadent dish, which roasts typically discarded chicken bones to release their fat. That fat, or “schmaltz,” is then whipped into mashed potatoes for an over-the-top, creamy side. To add delicious insult to injury, Kulp then tops the potatoes with a thick chicken-fat gravy, made in large part from boiling those same chicken bones to create a stock. Next time you’re mixing up a batch of mashed potatoes, toss the garlic aside and turn to schmaltz. You won’t be disappointed. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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