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Title: Schmaltz
Categories: Misc Jewish
Yield: 1 Servings
| 3 | c | To 4 c chicken fat & skin |
| 1 | md | Onion, peeled & finely chopped |
| 1 | ts | Salt |
Remove as much fat as possible, along w/some skin, from chickens before cooking them. Cut chicken fat & skin into small pieces. Save fat & skin in plastic bags in freezer until you have 3 to 4 c of chicken fat & skins & you are ready to render it. In lg, heavy skillet or frying pan, place 3 to 4 c fat & skins. Cook over moderate heat until fat liquefies & solid pieces become much smaller & turn golden brown. Add onion. When onion & skins have become crisp & very brown, remove from heat. Remove crispy skins w/ slotted spoon (these are the grieben) & save. Add salt to rendered fat. Stir. Let fat stand until slightly cooled but still liquid. You should have about 1 c of schmaltz. Pour into glass jar & refrigerate or freeze. Schmaltz will last indefinitely either way.
GRIEBEN: You can keep grieben covered in the refrigerator & reheat them in a slow oven (preheated to 300F) until they are crispy, before serving. You can add them to chopped liver or serve them for a very fattening but delicious snack.
Recipe: Mama Leah's Jewish Kitchen, by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
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