"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Nanny's Schmaltz (rendered chicken fat) Recipe

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This recipe for Nanny's Schmaltz (rendered chicken fat), by , is from Nanny's Recipe's From Generation To Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
sheri ido
Added: Tuesday, August 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound of fresh chicken fat (usually you have to get this from the butcher or save it till you have enough), 1 large onion chopped.

Directions:
Directions:
In a medium size pan heat chicken fat and onion on high till onion has gotten dark but not burned and fat has gotten a nice golden color and the skin from the fat (griebens) has gotten crispy. Set aside to cool just a little, and then strain into a cleaned pickle jar with a spoon left in the jar to keep the jar from cracking. Fat should be a beautiful golden color. Set aside strained skin from the fat (griebens) and use in or on top of chopped liver. (what a treat). When fat in jar cools put the chicken fat (schmaltz) into the refrigerator and use in place of oil in many recipes. Smells delightful.

Number Of Servings:
Number Of Servings:
about a pint

 

 

 

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