| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| Chicken skin | ||
| 1 | lb | Chicken fat |
| 1 | sm | Onion; diced |
| 1/4 | c | Water |
INSTRUCTIONS
Here are recent posts to the rfcj ng ... From: Lita (alotzkar@direct.ca) Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin, onion, and water in a heavy saucepan over a very low flame. Simmer gently until all the fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz (refrigerate). Drain grebenes (cracklings). Note: Schmaltz is used for shortening and seasoning in chopped liver or lokchen kugel or eaten plain by grebenes lovers. Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman" <jefffree@eskimo.com> on Nov 29, 1997
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”