Recipe - Schmaltz And Grebenes

Chicken skin
1 pound Chicken fat
1 small Onion; minced
One fourth cup Water

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From: Lita (alotzkar@direct.ca)

Cut chicken skin and fat into 1inch 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 JEWISHFOOD digest V97 #311 by "Jeffrey A. Freedman"
jefffree@eskimo.com on Nov 29, 1997