You probably are familiar with some of these Yiddish words.
KLUTZ= an awkward person.
OY-VEY= how terrible things are.
SCHMOOZ= (is to kiss up to somebody)
SHLEP= carry, or dragging something
NUDNIK= a pest, an annoying person
SHLEMIL= dummy, loser *
(my way) by:Elisabeth
2 lbs. chicken backs, and roughly cut up
1 large onion, cut into thick slices
2 cloves garlic, sliced
Place the chicken backs, and skins in a large heavy skillet. Add 1/2 cup of water to the pan and on low heat start simmering the chicken backs and skin. After about 10 minutes, push the pieces aside, and add the onion and the garlic.
Continue to cook for another 45 minutes on low
heat. Keep stirring often. You will see the golden liquid and the chicken and onion slightly colored. Do not get it too dark. As you can see in the photo, the onion has a nice golden color to it. Remove the chicken backs to a container (do not discard) You can make a nice chicken broth with the remaining pieces. Discard the onions, and strain the schmaltz through a fine sieve into a container, or jar with a tight fitting lid. Cool, cover, and refrigerate until needed.