<[email hidden]> wrote in message
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Quoted message said:Hello everyone,
If you have opened up this thread for a gander, hopefully you know what
I'm talking about! If you are still not entirely clear, this is a food
that I remember my great auntie making, essentially crispy-cracklin'
chicken with a bit of charred onion mixed in.
I'm very interested in creating this "dish," but have no idea how to do
so. From what part of the chicken do you get the skin? Should the
skin be rendered on low heat, and, if so, how do you get the crispiness
(which would result from higher heat)? How do you get the onion/garlic
flavor in there, without ending up with charred bits of alium ruining
the final product?
If anyone could provide detailed instructions for making grivinis, it
would be much appreciated!
Cheers,
Adilah
Grebenese are the chicken cracklings and onions remaining from rendering
schmaltz.. Grebenese is a heart attack awaiting to happen but almost worth
the cardiac catherization though not the by-pass.
From http://www.westonaprice.org/foodfeatures/wholebird.html
To make schmaltz, cut fatty skin and fat glands into small pieces. Cover
with cold water, add the fat reserved from making stock and cook in a heavy
pot or frying pan, uncovered, until the water has almost completely
evaporated. Reduce heat and add diced onion. Continue to cook until the
onion is nicely browned and the
pieces of skin are dry and crisp. Remove cracklings with a slotted spoon to
paper towels. Let fat cool slightly and strain into a glass jar. Refrigerate
for later use.
Rand
