Espresso and Lime

0 Gather your chicken trimmings and place them into a non-reactive skillet over medium low heat (13 ounces of trimmings should yield about 1/2 cup of schmaltz)
1 Cook over medium low heat for about 15 minutes or until the liquid fat has begun to render off and trimmings begin to turn lightly golden
2 Add a large yellow onion (peeled and quartered) and increase the heat to medium
3 Continue to cook, stirring regularly, until the trimming are crisp and golden brown and the onions have softened
4 Remove the skillet from the heat and let it cool for 5 minutes before straining
5 Place a mesh strainer over a large heat proof bowl and strain the mixture to separate the schmaltz from the trimmings and onions
6 Use immediately or allow to cool and refrigerate in an air tight container for up to a week