An Ashkenazi dish of Jewishly crispy-fried chicken cracklings. Serve as a snack, or with a Sunday Roast Stuffed Chicken.
INGREDIENTS:
1 kg chicken fat
salt to taste
METHOD:
Add the chicken fat as seen above, without adding any liquid, frozen, or defrosted to a deep 5-liter electric wok or suitable vessel.
Set your temperature to very low - I set mine to number 1.
Cover and allow sizzling - your wok automatically adjusts its temperature by switching on and off.
When the fat begins melting, the uncooked fat is surrounded by melted fat - this is when you may turn it over and start breaking it up with a wooden spoon. Add 2.5 ml salt, keep covered, and allow the fat to thoroughly dissolve.
Once most of the fat has been released and they begin to take on a golden brown color, you may...
- Remove them to a sieve, then pour your liquid chicken fat or schmaltz into a suitable storage container.
- Or... you may just leave them in their liquid fat and continue cooking.
1 A. If you have removed or drained the fat, add the solid bits of chicken fat back to the wok and cook until crispy and golden brown, tossing constantly.
2 B. If leaving them in your fat, turn up the heat fluctuating between settings 2 - 4, and gently fry until crispy, golden, and brown. Do not allow them to burn.
Raise and lower the heat between settings numbered 2 - 4. Do not allow scorching.
When done to your liking, transfer your cracklings to a sieve and drain well.
Serve as a snack, or with your Sunday Roast Stuffed Chicken.
Store your Chicken Schmaltz or Fat in suitable containers in your freezer section.
Enjoy! 😘👌