RFCJ RECIPE ARCHIVE
Posted by : Blanche Nonken Schmaltz #5 - meat
1. Dice up the skin/fat, etc. 2. Place in 1 cup of water per each chicken's worth of fat/skin. 3. Simmer for 30 minutes, stirring and occasionally snipping at the larger bits of fat/skin with a pair of kitchen shears. 4. Strain & refridgerate. 4a. If you wish to have gribbenes, reserve the bits you strained out, refrigerating separate from the liquid. 5. When well-chilled, scoop the fat off the liquid. You'll find the liquid is quite stiff and jellied. This can be used in stocks and/or soup mixes, as it's quite bland in flavor. 6. For gribbenes, return the schmaltz to a clean saucepan, adding the onion, garlic, whatever you prefer. Add the skin/fat bits, and continue to cook as for gribbenes. The fat that results in step 5 is nicely bland in flavor, and is great for pie crusts to be used with meat/parve meals. I do it every year for the post-Thanksgiving Dinner apple pie. --- Blanche Nonken - www.bigfoot.com/~momblanche Penn State Master Gardener, County Cooperative Extension Gardening Questions? Just ask. Any opinions expressed herein are my own, unless I borrowed them. Unsolicited commercial email will be ignored, tossed, and/or complained about -- and I won't buy anything from you.
