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LOCATION: Recipes >> Poultry >> Schmaltz 02

Print this Recipe    Schmaltz 02

Scmaltz --- its just rendered chicken fat.
Gribbenes --- the chicken skin cracklings.

To make --- when you wash a fresh chicken, pull off the visible
fat, along with some skin. Actually, you should make scmaltz from
several chickens.

Dry the skin and fat and place in a deep pan. SLOWLY heat the pan
and the fat will start to melt. The fat will melt slowly, and as
it heats, the skin will fry slowly. You know when the scmaltz is
completly rendered when the skin is brown and crisp. (You may want
to add 1-2 tbs. of chopped onion once the fat has gotten hot).

Remove the pot from the heat and remove the skin. Put skin on a
paper towel to drain. Salt the gribbenes if you like. When the
scmaltz has cooled considerably pour into a jar and refrigerate
(it will harden and turn yellowish/white)

Many folks use the gribbenes as a snack, or add them to their recipe
for chopped liver.

The schmaltz can be used in any way you use fat, except for deep
frying. (Matzo balls come to mind)

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