Put <quantity>7<unit>cups</unit></quantity> of water in a medium pot. Add <quantity>1<unit>kg</unit></quantity> chicken carcasses and <quantity>250<unit>g</unit></quantity> chicken feet (if available). Bring to a simmer

Simmer the chicken carcasses and feet, periodically skimming impurities off the top. Continue for 4h, until no more impurities are released

Cut <quantity>1</quantity> bunch of scallions in half and add to the pot

Add <quantity>1</quantity> peeled and halved onion

Add <quantity>1</quantity> peeled and sliced ginger and <quantity>½</quantity> head of garlic

Simmer the vegetables for 2h, until they are very tender. Periodically skim the fat off the top of the broth and reserve

Strain the broth through a sieve. Store it in the refrigerator for at least 12h. The Chicken Broth is ready

Place the reserved fat from the chicken broth in a pot at <temperature>120<unit>ºC</unit></temperature>. Bring to a simmer

Add thin slices from <quantity>2</quantity> peeled cloves of garlic. Fry until most water has evaporated and the garlic is golden brown

Add <quantity>½<unit>tbsp</unit></quantity> of ground black pepper and stir

Let the schmaltz cool slightly. Strain through fine sieve

The Garlic & Black Pepper Schmaltz is ready