Recipe - Lokshen Kugel

6 ounce Chicken fat
3 ounce Chicken skin; shredded
1 lg Onion; peeled and thinly
cut or sliced up
2 cup Onions; minced
One half pound Medium egg noodles
3 Eggs

Prep: 15 min, Cook: 1:30. To prepare gribenes and shmaltz: Render chicken
fat by combining first 3 ingredients in a heavy skillet over medium low
heat. Cook about 45 minutes. The undissolved bits of fat, skin, and onion
should be golden. Strain fat through washed cheesecloth. The gribenes are
what remains in the cheesecloth. The rendered liquid is shmaltz. Set aside.
Preheat oven to 375øF. Heat One fourth cup of the reserved shmaltz in a heavy
nonstick skillet over medium heat. Saut‚ minced onions about 10 minutes,
until very soft. Increase heat to high and cook 12 minutes to lightly
brown onions. Meanwhile, cook noodles in a large pot of boiling salted
water 710 minutes, until tender. Drain. Lightly beat eggs in a large bowl.
Stir in noodles and onions. Add reserved gribenes and salt and pepper to
taste. Turn the mixture into a 2quart ovenproof dish that has been lightly
greased with 1 Tbs. shmaltz. Bake 3040 minutes, until lightly browned on
top.
Posted to recipeludigest by molony molony@scsn.net on Feb 05, 1998