Tuesday, November 13, 2018

How to make schmaltz


We eat a lot of chicken, particularly thighs—that’s the best flavor because of the dark meat.  I prefer to buy it with skin on and bone in because the flavor is better. Sometimes I cook one to have broth on hand, and skim it.  However, I always remove the skin before baking because it just looks and feels slimy.  Well, little did I know this can be rendered to chicken fat and then used in various recipes. The skin and fat can also be purchased at butcher counters.  As much chicken as we eat, that shouldn’t be necessary.

  • Skin and fat from 8 chicken thighs (or 2 cups/450 grams miscellaneous reserved chicken skin and fat)
  • 1/4 cup/60 milliliters water
  • 1 Spanish onion, cut into medium dice

Yield: 1/2 cup/120 grams schmaltz and 1/2 cup/60 grams gribenes (craclkings)


http://www.countymarketnorthbranch.com/Recipes/RecipeFull.aspx?RecipeID=33011  Looks like it’s tasty in place of butter for mashed potatoes.


A new way to fix chicken

I got a new recipe in September for crock pot chicken, but I decided to use it also for baked chicken thighs, and the sauce/paste makes a wonderful spread for crackers.  Mix Panko crumbs, mayonnaise, Parmesan cheese and Italian seasoning into a paste like texture, and then spread it on the thighs before baking (I always remove the skin, see above note).  Bake at 350 for about 45 minutes.  Quite yummy.

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