I got into Saveur's 2010 100 List with this Schmaltz recipe... #82... Felt I could of done better...
http://www.saveur.com/article/Kitchen/The-2010-SAVEUR-100-List
http://www.saveur.com/article/Kitchen/Schmaltz-1000079527
Ingredients
- 1 lb. chicken fat from your butcher,
- finely chopped
- 1⁄4 lb. chicken skin from your butcher,
- roughly chopped
- 1 medium onion, finely chopped
- Kosher salt, to taste
11/2 cups
Directions
Put chicken fat and skin, onions, salt, and 3⁄4 cup water into a 12" skillet over medium-low heat.
Cook, stirring, until fat has rendered and skin is crisp, about 1 1⁄2 hours.
Strain, reserving crisp skin to use as a garnish for sautéed greens or chopped liver. Schmaltz will keep, in a tightly sealed container in the refrigerator, for 2 weeks.
11/2 hrs
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Comments
The New York Times just posted an article on chicken skins, and gribenes was called "Jewish bacon."
http://www.nytimes.com/2011/09/28/dining/chicken-skin-beguiles-chefs.html
BTW.. you can also get an official Schmaltz shirt at my store...
http://www.cafepress.com/ipastrami
The chicken skin in the end gets all crunchy. In Yiddish its called gribenes. I grind it up into my chopped liver sometimes... Or what usually happens is that I salt it and give it to the kids... they love it.
Love the recipe, and it's incredible that you made it into Saveur's 100 List! Maybe I could trade you some ghee for some schmaltz, although that's unfair since ghee is only butter...