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Schmaltz (rendered chicken
fat) (p. 9) |
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Recipe Ingredients:
- 2 C. chicken fat
- 1 medium onion, thinly
sliced
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Jewish Home Cooking
Yiddish Recipes Recipes |
(excerpted): . . . I collect
fat in a plastic bag that I keep in the
freezer for up to three months. . . When I
have saved about 2 cups of fat in my
freezer, I render it. You can render the fat
and turn the skin into griebenes while still
frozen.
Chop the frozen pieces of fat coarsely, then
put them in a skillet with enough water to
barely cover. Place over low heat. the fat
will start liquefying when the water begins
to simmer.
When the fat appears about half rendered and
the water has evaporated, add the onion.
Continue to cook over low heat until the
cracklings and onion are well browned.Pour
the fat through a strainer into a jar. It
will keep in the refrigerator, tightly
covered, for several months. Save the onions
and griebenes to flavor dishes, or, if you
dare, eat them as is, sprinkled with salt. |
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