Schmaltz with Griebenes

1. 1

   In trimming the fat and skin from the poultry, try not to include bits of meat.

2. 2

   Place the cut up skin and diced fat in a heavy bottomed sauce pan, add the water and simmer very, very slowly over low heat.

3. 3

   When all the water has evaporated and pure yellow fat begins to collect, pour it off and reserve.

4. 4

   The fat is completely rendered when the skin forms crisp, brown cracklings.

5. 5

   Drain the cracklings on paper towels.

6. 6

   Although it is not strictly necessary to pour off the fat as it collects, it is safest to do so; then it will not become brown by the time the cracklings are finished.

7. 7

   The fat should be bright butter yellow without any hint of brown.

8. 8

   Store the fat tightly covered in the refrigerator.

9. 9

   Cracklings should be used as soon as possible or they become soggy.

No additional tips available.