Friday, November 20, 2009

Schmaltz & Grebenes





Ingredients
Chicken skin
1 lb Chicken fat
1 sm Onion; diced
1/4 c Water
Preparation
  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.


No comments:

Post a Comment