RFCJ RECIPE ARCHIVE
Posted by : Dennis Antony Schmaltz #4, Marli's Special - meat
I make this recipe generally only for pesach because of the fat content but it is so good you can use it in small amounts all year round. Marli's Special Shmaltz Collect skin and fat from chicken until you have a good amount (depends on how much you want to make - the volume shrinks as it cooks)and keep it in a plastic ziplock bag in the freezer Thaw slightly until still firm and coarsly chop Place in casserole dish (I use corning ware) with a chopped onion or two and a small handful of coarse kosher salt (depends on your taste and the amount you are making- you can add more later) Place covered dish in Microwave and microwave on high for 15 minute intervals. As it cooks it will get liquidy and turn golden in color. After each period of cooking stir to loosen bits from bottom. When it is golden brown and the gribenes are dark brown scoop the gribenes out of the liquid with a slotted spoon onto a plate to cool and cripen up. When shmaltz is cooled slightly pour into a glass jar. Store the gribenes in a plastic ziplock bag or plastic container. Can be used in a variety of dishes as a seasoning and fat but is exceptionally good in mashed potatoes.
