At 10:27 PM 3/9/98 -0500, Kite-a-holic <[log in to unmask]> wrote:

>In 15 minutes or so, the fat will have 'rendered' out, leaving behind
>'cracklings' (you can also do this with pork, obvious THAT wouldn't be
>'kosher' tho! <g>)

Remember that pork fat would be more saturated.

Before you finish cooking the schmaltz, you can also add some chopped
onion.  The browned bits go well with the cracklings and the onion-flavored
schmaltz is delicious in savory dishes.

If you can get kosher chicken, it will be more authentic.  Aside from being
soaked and salted, kosher chickens are usually a slower-growing breed.
When you cook them, you get intensely-flavored drippings and fat--not
watery stuff from the rapidly-grown young birds you find in the supermarket.

Barbara