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LOCATION: Recipes >> Poultry >> Schmaltz 03

Print this Recipe    Schmaltz 03

SCHMALTZ W/ GRIBENES

1 lb chicken fat; and skin
2 md Onion; diced

In trimming the fat and skin from the poultry, try not to include
bits of the meat. Place the cut up skin and diced fat in a heavy
bottomed sauce pan and simmer very, very slowly over low heat.
At the beginning of the simmer, add the onions. Watch carefully
giving the pan a shuckel ever now and then. You will see the
cracklings and onions get brown. Be careful, you do not want them
to get black. You can tell if it is finished by lifting some of
the fat in a silver spoon, if it continues to simmer, it is done.

Put a crockery bowl in the sink, large enough to hold the liquid
schmaltz. Place a metal strainer over that, and poor the schmaltz
through. The liquid that collects in the bottom of the pan, will
look like liquid gold. Put the griebenes and onions on several
layers of paper towels and drain. When the schmaltz cools a little,
and before it begins to harden, pour it off into a glass jar.

It will last in the refrigerator for quite awhile.

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