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Title: Grieven & Schmaltz
Categories: Five, Poultry
Yield: 1 Cup
1 1/2 lb Chicken fat & skin (3 c);
- trimmed of meat, cut in
- fine pieces
1 md Onion; chopped medium
Kosher (coarse) salt
Pour 2 tb water in a large, heavy skillet, then add the chicken fat
and skin. (The steam from the water as it evaporates will prevent
the skin from burning when it comes in contact with the hot pan.)
Bring to a boil, then reduce the heat and simmer, uncovered,
stirring often to prevent sticking, until all the fat has rendered,
about 20 minutes.
Add the onion and continue simmering until the skin and onion are
brown and crisp, 20 to 30 minutes. As the onion and skin begin to
brown, stir more often to prevent the skin pieces from sticking to
the pan.
Remove the skillet from the heat and for safety's sake, allow the
mixture to cool to lukewarm in the skillet. (If you're not going to
listen to me, at least warm the jars before you pour the hot fat
into them.)
Strain the schmaltz through a fine-mesh strainer into clean glass
jars, and cover the jars tightly. Don't be alarmed if there are
tiny dark particles that sink to the bottom. The schmaltz will keep
in the refrigerator for several weeks and in the freezer for
months. Use the fat in place of oil for frying anything from onions
to liver--and especially in place of oil for matzoh balls.
Drain the gribenes on paper towels and sprinkle with salt to taste.
Serve the gribenes plain as a snack or schmeared on bread, or use
it in chopped liver, matzoh balls, or mashed potatoes.
Notes: It is much easier to cut poultry skin with kitchen shears
than with even the sharpest knife. Be sure the skin is finely cut.
Larger pieces take too long to brown and the onions could burn.
Yield: Makes about 1-1/2 cups schmalz, about 1 cup gribenes
Recipe by Judy Bart Kancigor
Recipe from:
http://www.cookstr.com
Uncle Dirty Dave's Kitchen
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