| 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
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