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LOCATION: Recipes >> Poultry >> Schmaltz is really easy to make. Just take as much chicken fat as you

Print this Recipe    Schmaltz is really easy to make. Just take as much chicken fat as you

can get your hands on (it can be frozen; my mother usually collects fat
for months and adds it to a container in the freezer until she has
enough), put it in a frying pan and heat to melt; once there is some
liquid fat present, add 1-2 finely chopped onions and cook until only
the solid skin remains. To make clear, spreadable schmaltz, you would
decant the liquid into a jar and chill. It can be eaten like butter, and
keeps for quite a while (it never lasts long, though!). Another
alternative is to add the hot schmaltz to mashed potatoes and mix to make
a dish my grandmother called "angehatz". I usually use more onion for
that, leave in the pieces, and use butter when I don't have enough fat to
go around.
I should know what Gribbenes is/are, but I don't remember. I'll
ask my mother and let you know...

Enjoy!
Audrey

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