Schmaltz
Serves 1
Directions
- 1Strain the broth to a jar.
- 2Strain the broth to a jar.
- 3Strain the broth to a jar.
- 4Cut the chicken skins into small pieces.
- 5Cut the chicken skins into small pieces.
- 6Cut the chicken skins into small pieces.
- 7Add the cut chicken skins to a pot, with sunflower oil.
- 8Add the cut chicken skins to a pot, with sunflower oil.
- 9Add the cut chicken skins to a pot, with sunflower oil.
- 10Cook over medium heat, stirring constantly, for about 45 minutes, until golden brown.
- 11Cook over medium heat, stirring constantly, for about 45 minutes, until golden brown.
- 12Cook over medium heat, stirring constantly, for about 45 minutes, until golden brown.
- 13Strain.
- 14Strain.
- 15Strain.
- 16Triturate the fried chicken skins with salt.
- 17Triturate the fried chicken skins with salt.
- 18Triturate the fried chicken skins with salt.
- 19Sauté some asparagus with schmaltz.
- 20Sauté some asparagus with schmaltz.
- 21Sauté some asparagus with schmaltz.
- 22Season with salt.
- 23Season with salt.
- 24Season with salt.
- 25Add some schmaltz to the soup.
- 26Add some schmaltz to the soup.
- 27Add some schmaltz to the soup.
- 28Make some popcorn with schmaltz.
- 29Make some popcorn with schmaltz.
- 30Make some popcorn with schmaltz.
- 31Add triturated fried skin on top of popcorn.
- 32Add triturated fried skin on top of popcorn.
- 33Add triturated fried skin on top of popcorn.
Ingredients
- chicken skin and scraps
- chicken skin and scraps
- chicken skin and scraps
- 2 tablespoons sunflower oil
- 2 tablespoons sunflower oil
- 2 tablespoons sunflower oil
- salt
- salt
- salt
- asparagus
- asparagus
- asparagus
- cooked soup
- cooked soup
- cooked soup
- white rice
- white rice
- white rice
- popcorn
- popcorn
- 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.