by Joan Nathan
from Jewish Holiday Cookbook
adapted from Charlie Klatskin
(Schocken Books, 2004)
Makes about 1 cup
My grandfather would sit eating these chicken crisps at night, the way we eat chips while watching television today.—Joan Nathan
1 large chicken (at least 5 pounds)
1 large onion, chopped
1. Remove the fat and the fatty skin from the chicken. Slice the skin in small strips, approximately 1 inch long, measuring about 1 1/2 cups. Reserve the chicken for another use.
2. Place the skin and onion in a heavy skillet. Cook for about 20 to 30 minutes over a low heat, stirring occasionally with a wooden spoon, until the fat is melted. As the skin cooks, the fat separates from it, and the skin becomes crispy.
3. Once the fat has mostly melted, turn up the heat to medium-high and continue to cook until the onions and skin are golden brown to black. Sprinkle with kosher salt to taste. Using a slotted spoon, remove the crispy skin and onions from the pan and place them on heavy paper to drain. Reserve the chicken fat in the pan or store in a jar. The fat can be used for cooking and is especially good for making chopped liver, potato pancakes, and matzah brei (matzah pancakes).
Recipe © 2004 by Joan Nathan. All rights reserved.