| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 2 | c | CUT UP SKIN AND FAT |
| FROM ANY CHICKEN, DUCKGOOSE | ||
| 3/4 | c | COLD WATER |
INSTRUCTIONS
IN TRIMMING THE FAT AND SKIN FROM THE POULTRY,TRY NOT TO INCLUDE BITS OF MEAT.PLACE THE CUT UP SKIN AND DICED FAT IN A HEAVY BOTTOMED SAUCE PAN,ADD THE WATER AND SIMMER VERY,VERY SLOWLY OVER LOW HEAT.WHEN ALL THE WATER HAS EVAPORATED AND PURE YELLOW FAT BEGINS TO COLLECT,POUR IT OFF AND RESERVE.T FAT IS COMPLETELY RENDERED WHEN THE SKIN FORMS CRISP,BROWN CRACKLINGS.DRAI THE CRACKLINGS ON PAPER TOWELS. ALTHOUGH IT IS NOT STRICKLY NECESSARY TO POUR OFF THE FAT AS IT COLLECTS,IT IS SAFEST TO DO SO;THEN IT WILL NOT BECOME BROWN BY THE TIME T CRACKLINGS ARE FINISHED.THE FAT SHOULD BE BRIGHT BUTTER YELLOW WITHOUT ANY HINT OF BROWN.STORE THE FAT TIGHTLY COVERED IN THE REFRIGERATOR.CRACKLINGS SHOULD BE USED AS SOON AS POSSIBLE OR THEY BECOME SOGGY. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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