Title: Nolan's Schmaltz, Grivens & Mashed Potatoes
Categories: Jewish Entree Vegetable Chicken
Yield: 1 Batch

1	md	Chicken
		Potatoes
		A couple good-sized onions
		Carrots; for the adventurous

Okay try this:

Remove fat from (nether-end) of a medium size chicken & cut it into smallish pieces. Remove skin from breasts (the chicken's Cathy, the chicken's!) & cut into 1/2" pieces -- size isn't critical, so don't bother using your calipers.

Place & skin in a saucepan appropriate for quantity and, over a medium heat, stir occasionally until fat is liquid & skin is crispy. You may, depending on ratio of fat to skin, need to drain some of fat to accomplish crispy skin bits. You now have schmaltz (fat) & grivens (Jewish `Crackling').

Boil some spuds, be sure to put a couple of good-sized onions in w/ 'em and, if you feel adventurous, a couple of carrots. Mash cooked spuds, onions & carrots w/schmaltz. Add a handful or so of the grivens & _stir_ them into mixture. Serve piping hot & stand by `Ooohs & aaahs!'

From Nolan Shapiro in Gourmet Cooking on 12/05/94. Formatted for you by Cathy Harned because you were too lazy to do it yourself!

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