Title: Schmaltz With Griebenes
Categories: Poultry
Yield: 1 Servings
2 c Skin and fat from any
- chicken, duck, or goose;
- cut up
3/4 c Water; cold
In trimming the fat and skin from the poultry,try not to include
bits of meat. Place the cut up skin and diced fat in a heavy
bottomed sauce pan, add the water and simmer very, very slowly over
low heat. When all the water has evaporated and pure yellow fat
begins to collect, pour it off and reserve. The fat is completely
rendered when the skin forms crisp, brown cracklings. Drain the
cracklings on paper towels.
Although it is not strictly necessary to pour off the fat as it
collects, it is safest to do so; then it will not become brown by
the time the cracklings are finished. The fat should be bright
butter yellow without any hint of brown. Store the fat tightly
covered in the refrigerator. Cracklings should be used as soon as
possible or they become soggy.
