Free Recipe Schmaltz and Grebenes
Recipe Type: Free Recipes
Recipe Preparation: simmer
Cooking Ingredients for Schmaltz and Grebenes Recipe
Chicken skin
1 lb Chicken fat
1 sm Onion; diced
1/4 c Water
Schmaltz and Grebenes Preparation
Here are recent posts to the rfcj ng … From: Lita (alotzkar@direct.ca) Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin, onion, and water in a heavy saucepan over a very low flame. Simmer gently until all the fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz (refrigerate). Drain grebenes (cracklings). Note: Schmaltz is used for shortening and seasoning in chopped liver or lokchen kugel or eaten plain by grebenes lovers. Posted to JEWISH-FOOD digest V97 #311 by Jeffrey A. Freedman <jefffree@eskimo.com> on Nov 29, 1997
Cooking Temperature:
Recipe Serves: 1
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