Hey Judy--thanks for the interesting post on pickled herring, chicken skin,
and Jewish food.
>>>From a different grandmother, comes the rendered chicken fat, also
mentioned in an earlier post. In Yiddish, its called "greiven". Its
the kosher version of pork rinds. Just take raw chicken skin, put in a
pan over low heat, and let it cook down until the skin becomes crunchy,
like cracklings. Great crumbled over salad. You can subsitute duck
skin or goose as well.
Sally Fallon has a similar recipe for cracklings in her book NOURISHING
TRADITIONS. I tried it a couple of years ago, then forgot about it when I
was into the ZONE diet (tossing chicken skin, etc.!!). The chicken
cracklins were delightful as a bacon alternative with eggs. Since some
recipes call for removing the skin, that is a very frugal way to use them.
One can even season them so that they taste more bacon-like! :))
Although Ms. Fallon has many recipes that Paleo People would avoid, she has
some fun ideas and one can modify many of the recipes with a little
creativity. (Try the Crispy Pecans, Almonds, etc... I make them now and
again. I use a food dehydrator and it works well!) She also has some
fascinating facts one can arm oneself with, particularly when dealing with
doubting Thomases who think animal fats and meat are bad.
Btw: While doing a cooking demonstration using hormone-free beef over the
weekend, I talked to two people who had grandparents who lived to be
90-something and 101. Both said these folks ate lard, suet, cooked with
chicken fat, enjoyed pork, bacon, meat, whole eggs, yada, yada... It was
very interesting in light of all the very sick people I encounter who think
meat, eggs, and fats that don't come from vegetables or nuts are bad!!! I
hear many people say, *I don't eat beef* or *I'm a vegetarian*. I hold my
tongue now; I once got into trouble when I said *that's too bad!* to a
vegetarian!!!
I'll try those chicken *cracklings* again tomorrow morning.... I just saved
the skin (this morning) after starting some turkey jerky! Thanks!
Rachel
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