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Title: Schmaltz and Grebenes
Categories: None
Yield: 1 Servings
| Chicken skin | ||
| 1 | lb | Chicken fat |
| 1 | sm | Onion; diced |
| 1/4 | c | Water |
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From: Lita (alotzkar@direct.ca)
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.
Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman"
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