Schmaltz and Grebenes Recipe

Free Recipe Schmaltz and Grebenes

Recipe Type: Free Recipes

Recipe Preparation: simmer

Cooking Ingredients for Schmaltz and Grebenes Recipe

Chicken skin
1 lb Chicken fat
1 sm Onion; diced
1/4 c Water

Schmaltz and Grebenes Preparation

Here are recent posts to the rfcj ng … From: Lita ([email protected]) Cut chicken skin and fat into 1-inch 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 JEWISH-FOOD digest V97 #311 by Jeffrey A. Freedman on Nov 29, 1997

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Schmaltz and Grebenes?

If you know a better Schmaltz and Grebenes Recipe please comment below.