Serves 1
Directions
- 1Strain the broth to a jar.
- 2Cut the chicken skins into small pieces.
- 3Add the cut chicken skins to a pot, with sunflower oil.
- 4Cook over medium heat, stirring constantly, for about 45 minutes, until golden brown.
- 5Strain.
- 6Triturate the fried chicken skins with salt.
- 7Sauté some asparagus with schmaltz.
- 8Season with salt.
- 9Add some schmaltz to the soup.
- 10Make some popcorn with schmaltz.
- 11Add triturated fried skin on top of popcorn.
Ingredients
- chicken skin and scraps
- 2 tablespoons sunflower oil
- salt
- asparagus
- cooked soup
- white rice
- popcorn
Equipment
jarstrainerbowlknifecutting boardcasserolespatulablenderpan
Tips
- Store in the fridge for up to a week or in the freezer for up to 3 months.
- Use schmaltz to sauté vegetables over very high heat.
- Add some schmaltz to the soup.
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