---------- Recipe via Meal-Master (tm) v8.01

      Title: Schmaltz With Griebenes
 Categories: Poultry
      Yield: 1 Servings

      2 c  Skin and fat from any
           - chicken, duck, or goose;
           - cut up
    3/4 c  Water; cold

  In trimming the fat and skin from the poultry,try not to include
  bits of meat. Place the cut up skin and diced fat in a heavy
  bottomed sauce pan, add the water and simmer very, very slowly over
  low heat. When all the water has evaporated and pure yellow fat
  begins to collect, pour it off and reserve. The fat is completely
  rendered when the skin forms crisp, brown cracklings. Drain the
  cracklings on paper towels.

  Although it is not strictly necessary to pour off the fat as it
  collects, it is safest to do so; then it will not become brown by
  the time the cracklings are finished. The fat should be bright
  butter yellow without any hint of brown. Store the fat tightly
  covered in the refrigerator. Cracklings should be used as soon as
  possible or they become soggy.

  Recipe by Mama Leah's Jewish Kitchen

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