Jan. 2nd, 2011

lherelenfeline: (Default)
 My usual method of cooking chicken, for the longest time has been to begin by cutting off and throwing away the fat and the skins, except for roasting. When roasting poultry I usually put thin slices of either oranges or tart apples ( dependent on the season) that have been coated in seasoning under the skin all along the top of the bird. But that's neither here nor there. 
I was over my friend K's house for New Year and her father is an amazing cook. I was observing his process when he was making chicken paprikash, which I'd never had and will definitely try making myself, and noticed that he was adding this white stuff from a jar. It was rendered chicken fat.

So today I skinned a pound of chicken quarters, cut up the skin and the fat and threw in the pot to render. On a whim I threw in a sliced onion.

Only after I'd drained the fat and was munching on the cracklings did I flash back to great-grandma making the stuff and realized I'd made my first schmaltz.

Am ridiculously proud of myself fro remembering her recipe, esp since I never use recipes. Also am somewhat amused at how despite my mother de-Jewing my childhood to the best of her newly converted Christian ability, she failed.

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