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||Schmaltz made from chicken fat or goose fat is traditional in
European Jewish cuisine. It's used as a spread on bread and used to cook
chopped liver, potato pancakes and other dishes.
Chicken or Goose Fat
Chicken or Goose Skin
Water to cover
- Cut FAT into rough chunks about 3/4 in.
- Cut SKIN into roughly 1" squares (skin is optional).
- Chop the ONION medium.
- Put Fat, Skin and Onion into a pot and put in
enough water to just cover.
- Bring to a fast simmer, cover, and let simmer until all water is gone
(check now and then). At the first sign of the skins browning, pour off
the the clear oil only and let cool as a spread and/or cooking fat.
- Turn the heat down to low and stir frequently until the onions are
browned and the skins are almost crisp. Strain out this darker fat to
use for frying chopped liver and eat the skins as a snack.
- U.S. measure: t=teaspoon, T=Tablespoon,
c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
eim_schmaltz1 041205 ok
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