| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Chicken fat |
| 3 |
oz |
Chicken skin; shredded |
| 1 |
lg |
Onion; peeled and thinly sliced |
| 2 |
c |
Onions; diced |
| 1/2 |
lb |
Medium egg noodles |
| 3 |
|
Eggs |
INSTRUCTIONS
Prep: 15 min, Cook: 1:30. To prepare gribenes and shmaltz: Render chicken
fat by combining first 3 ingredients in a heavy skillet over medium low
heat. Cook about 45 minutes. The undissolved bits of fat, skin, and onion
should be golden. Strain fat through washed cheesecloth. The gribenes are
what remains in the cheesecloth. The rendered liquid is shmaltz. Set aside.
Preheat oven to 375°F. Heat 1/4 cup of the reserved shmaltz in a heavy
nonstick skillet over medium heat. Saut. diced onions about 10 minutes,
until very soft. Increase heat to high and cook 1-2 minutes to lightly
brown onions. Meanwhile, cook noodles in a large pot of boiling salted
water 7-10 minutes, until tender. Drain. Lightly beat eggs in a large bowl.
Stir in noodles and onions. Add reserved gribenes and salt and pepper to
taste. Turn the mixture into a 2-quart ovenproof dish that has been lightly
greased with 1 Tbs. shmaltz. Bake 30-40 minutes, until lightly browned on
top.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
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