Chicken Fat Albert Food

SCHMALTZ (RENDERED CHICKEN FAT) RECIPE

Steps:

• In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. Bring to a simmer over high heat, then lower heat to medium-low and continue to simmer, stirring frequently, until fat has mostly rendered, water has cooked off, and chicken skin and fat pieces are small, browned, and starting to crisp, about 50 minutes. Add onion and cook, stirring frequently until lightly browned, about 10 minutes.
• Strain rendered chicken fat (schmaltz) through fine mesh strainer and use as directed. Reserve crisped chicken skin, fat, and onion (called gribenes in Yiddish), if desired (they can be eaten as a snack with salt, or stirred into chopped liver).

CHICKEN FAT ALBERT

Steps:

• Sprinkle liberal amounts of lemon pepper and dry mustard on chicken.
• Pound chicken breasts very thin.
• Heat butter in skillet just to the point of turning brown.
• Add chicken to skillet and cook over high heat until chicken is done.
• Remove to platter and keep warm.
• Add lemon juice, Worcestershire sauce, onions and sherry to skillet.
• Heat and stir until warmed through.
• Pour sauce over chicken to serve.