INGREDIENTS

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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