Hi Anita! Jewish subscriber here😀. My maternal grandma was Danish but European decent and she always made schmalz and griebenes which we loved until we found out how they were made lol. Of course when I went keto 6 years ago I was thrilled that these foods are now part of my “healthy” lifestyle! I have also wondered about a good sub for pork rinds since I eat kosher and this looks fantastic. Will let you know if I try it. I’m thinking schnitzel would be a great place to start! I also remember way back that my grandmother would use schmalz in place of margarine since it was expensive back then. How interesting the way we’ve come full circle!
@@lubalivits8305 yes. kosher Keto Ladies. Just like I posted. I use voice recognition, so it’s hard to do capitals. Be sure to use the orthodox standards of kashrut
Next time put the measuring cup on a tray or cookie sheet and then transfer from the pan. That way if it spills you can pour it from the tray to the measuring cup.
Growing up in the south, in Louisiana, we called your crispy chicken bits 'Cracklins' and we also rendered down all our fat. Bacon, chicken, lard....we never used seed oils at all. Even back then my mom (Native American) said seed oils weren't good to use or eat.
I LOVE FRIED CHICKEN SKINs! I’ve never had store-bought only homemade. Worth it for the skins the Schmaltz is a plus! My fam on My grandma’s side from European German descent Belgium actually… my family owned a farm… horses cows pigs but were in the chicken business. Especially eggs during the depression. I’m only 52 but my grandma was born in 1885 my dad 1923 so I was a midlife crisis baby. My dad and his parents survived the depression Here in the United States. So I grew up as a kid with my grandma saving everything, nothing went to waste. Everything was chicken lol. I can remember my dad eating the gizzards at the kitchen table. She always saved them for him. Sunday was roasted or stewed chicken dinner after church.
My family does not have a history of making this but I did make it once out of curiosity. Man! It WAS literally like gold. Absolutely used it in place of butter but the taste just cannot be described! It was just beyond words yummy!! I added a few chopped onions to some of the shmaltz once it was done and it was out of this world as a bonus because it's chicken fat it stays spreadable even straight out of the fridge.
My grandmother used to render her chicken fat in her biggest cast iron skillet, which did have a pour spout on one side, if I recall. She loved the way it seasoned the pan, especially for things she made that she did not want the bacon flavor imparted to~ since bacon fat was the other most used skillet seasoning. I've been making chicken chips in the air fryer lately, & they are such a yummy side to have with whatever meat we're having. Meat chips beat the heck out of potato chips, imho~ SO good =) Looking forward to the schmaltz mayo post~ how fun!
I love this video 💕 what a great idea Anita. I also love making baked chicken skins! I ration my butter too. I’m experimenting using all the fat from my meats in other recipes. Can’t wait to see the chicken mayo recipe! Thanks so much for all you do.
Anita what if you would have put it through a strainer so you wouldn't lose any of the fat that was absorbed in the paper toweling. I need to find me a butcher!! Yum chicken chips!
I'm here for the gribenes ^_^ I'm not Jewish, and they are a very tight-knit community, but I wish I was friends with a Jewish family so that I could come around for some mattzo ball soup and gribenes (and beer or whiskey) LOL (I also heard Jews like their whiskey, and gribenes or matzo ball soup is a great hangover remedy ^_^ )
they probably weren't trimmed; since you said they were organic they are usually less fatty. PS: sometimes in Latino food places you will see them called chicharonnes de pollo
Have you thought about making a carnivore/keto version of smalec? Smalec is a Polish lard & bacon spread made with onions, garlic & apple. It’s usually served with rustic breads. Sounds like a great way to up fat macros with low carb breads or just as fat snacks.
This was interesting. My family didn't make schmaltz as far as I remember. Now I'm really wondering how the mayo is going to taste. I bet its going to be yummy. Can't wait for the next video! Thanks for all that you do!🥰👍👍
hi. hope your trip is going terrific! when you have time in a few weeks, go to homesteading family and look at Carolyn's video on fermenting mayo. make more at a time and not worry about it going bad. not wasting precious fats😊 really simple.
Thank you for the video. I have made schmaltz a couple times. I also make my own chicken stock. At the end when I “defat” the stock, I keep the fat and use it instead of discarding it. I don’t get the crispies, and it may not exactly be schmaltz, but it is a delicious by product of stock making.
Oh this looks fabulous, Anita! Never thought of using schmalz for mayo - brilliant! I think there is something magical about baking with animal fats! I would be right with you eating all of the salty chicken skins - delicious! Thank you for these wonderful recipes and ideas for yummy variety! 👏🏼😋❤️🍗
My grandmother cooked hers in a pot, not a pan. That'd make pouring a bit easier. The hardened fat (which is the schmaltz), spread on a slice of rye bread with a sprinkle of salt...sooo yummy!! Now, what could we use instead of bread...
In the early 70's, an elderly neighbor, taught my mom and I to make chicken 'butter' and swore it made the best cookies. I don't remember using the skins for this, just the fat globs that we would save up. We raised and butchered our own chickens, so they tasted so much better than store bought.
My Dutch mother and grandmother rendered chicken fat and used it as the lard in baking. Oh those delicious dinner rolls, my oh my!! They were tender and had an ever so slight hint of chicken flavor!! Lol Wish I could go back in time to eat just one more! I don't recall hearing "Schmaltz" but it IS a fun word. Thanks Anita!! You're the BEST 😍
When I cook my chicken always skin side down to get it good and crisp it renders the fat or schmaltz which can be saved for use. Not as much as you got at one time but it adds up
Those are nice skins; I saw a recipe for wontons using chicken skins for the wrappers and these would be perfect. 🙂I may have to see if there is local butcher that will save them for me.
These are also called chicken crackings. I get a lot of schmaltz (one of the variant spellings; its the one that pronounces the best in English) from just roasting chicken thighs. I pour all that comes off the thighs through a fine sieve into a 4 or 8 cup Pyrex measuring cup then put it into the fridge. The fat and the meat jelly will separate and solidify to be easily removed. Cannot wait for the next video. I have to find a source for the skins!
Hey Anita! What an interesting idea to make ..on the word schmalz, it's not Russian for chicken fat ..I heard Jewish people use that term, maybe German
Hi Anita, what a great video! I’m “thinkin” you’re onto something. They would be useful as a crumb to make breading for fish, oysters and just about anything you could think of. Keep the videos coming!
Anita German here and there are 2 spelling errors 😄 Schmalz is written without a ‚t‘ and It is Grieben instead of Gribenes. We also call rendered pork fat aka bacon fat Schmalz and if you leave bacon bits in the Schmalz you have Griebenschmalz. I make my own Carnivore chicken skin crisps. I buy chicken thighs with skin on and since I can’t get chicken skin from the butcher I usually skin the chicken thighs and freeze the skin until I have enough to make my own Carnivore chicken skin crisps. I keep the fat to cook with it. I also make beef cracklings from the excess fat on the soup meat I‘m buying and keeping the fat to cook. I buy fatty cuts also I buy pork belly to make my own bacon and when I have a piece pork belly which is mostly fat I render the fat and use this to cook too. For Christmas I got goose drumsticks and got lots of goose fat.
It is not a two-fer! It is a three-fer…including what must be the most delicious schmaltz mayo ever! Cannot wait to view the mayo making! Stay cool! Gladys, Toronto🇨🇦
Wonderful video! My grandmother used to make schmaltz. Do you store it in the refrigerator? Any ideas on how long it lasts? I live in a hot climate and we have to refrigerate everything in the summer :-) We have a store here dedicated to selling just chicken. I'm going to ask tomorrow about chicken skins. He usually gives me (free) lots of chicken backs that I use for soups and add to dry dog food. I bake and eat the skins! I'll ask him tomorrow about giving/selling me the skins.
Hello Anita! I was just catching up with your videos since I'm a new subscriber. Not sure if anyone else mentioned it, or if you're now aware, but Chicken Skin Chips are a thing. I haven't tried them, but I know they're for sale on Amazon. I have been asking my local market about getting chicken skins, and the answer is always "no". We don't have a stand alone meat market in my area, unfortunately. With luck, chicken skins will be available for purchase everywhere someday soon. That would be great. All best regards!
Well it's about time they became a thing! Happy that someone is selling them! I was able to buy 6 lbs of organic chicken skins from my butcher so I'm set for awhile! And welcome to my world, thank you for becoming a subscriber!
@@KetogenicWoman Thank YOU Anita. I thoroughly enjoy your videos. Great delivery and presentation. Plus, you seem like such a great person! Blessings sent.
Gosh I wish we had a local butcher that had chicken skins. I rarely save chicken skins because I like to eat it . I did once and cooked the skins in the air fryer. I seasoned them and they were so good! Haha decisions, decisions!
Those leftover skin ms look so yummy. I always end up with lots of chicken fat when I bake chicken and always toss it. Should that be saved also, to cook with?
I definitely want to try this. I think you got a good deal from your butcher as if you purchased a 11 oz jar of “Organic Chicken fat” from Amazon (USA) it is $18.70. Also, I purchased Pasture raised chicken skins & I had to pay $7.25 a pound 🥴. Stay safe & well❣️P.S. hope you enjoyed your holiday.
I’m a big fan of gribenes and schmaltz. I do still worry about excessive omega-6 fatty acids from most commercially-raised chickens. Maybe I’m too picky about the fat I eat. Maybe organic chicken gets fed less dubious fat? I really don’t know. I’m not keeping kosher (no Jewish ancestry that I know of, even) so cooking beef and other meat with ghee doesn’t bother me. German Mom, Ukrainian Dad, both of them were fine with schmaltz.
Because I eat very little chicken (mostly beef) I do feel ok with the higher omega 6 in this plus I read that the organic free range chickens should have less as well.
Hi anita! Thank u for this awesome video! What temp were u using render this please (low, med, high) and for about how long is cook time pls? I tried to cook these in a bigger batch using a slow cooker with the lid off like I would when I make tallow or lard, but the skin clumped together. So after alot of fat was rendered, i transferred them to a non stick skillet like yours, they did brown up but weren't "crunchy", more kinda chewy, but still yummo!! I will try this method, hopefully better results! 🙂❤
I started off with high and then lowered temp to med high so the chicken skins did not burn. Every stove is a little different so this is all about watching and stirring so the skins don't stick together. I talk about the sticking together at the 12:30 mark of the video.I seem to remember it took about a total of 40 minutes. If they were chewy it just means that some of the fat was still there.
Why not put the bits on a wired baking sheet so the towel doesn't absorb all that fat...then you can pour that fat, you were cooking it for, back in with the other?
Omg! Wish I could put my hands through the phone and hug you. I really want to know how to do this. I remember great memories of Mom doing that when I was little The kosher version of pork rinds I miss gribenes
Yes, that's what pork rinds are, they are basically fried or baked pork skins. I've never tried to make my own because pork skin is so thick and tough.
I did talk about all of that and there was also a timer going so people could see how long. But as always, everyone's pans and heat produced are different so the most important thing and the reason it's good to watch a video is to see what color the chicken skins are before stopping the heat. This is going to vary from person to person (and again will depend on their pans and stovetop).
Never heard of schmalz, so very interesting. I'm looking forward to see how the mayo is made. I would probably eat that whole plate of the crisps too. 😀
Hi Anita! Jewish subscriber here😀. My maternal grandma was Danish but European decent and she always made schmalz and griebenes which we loved until we found out how they were made lol. Of course when I went keto 6 years ago I was thrilled that these foods are now part of my “healthy” lifestyle! I have also wondered about a good sub for pork rinds since I eat kosher and this looks fantastic. Will let you know if I try it. I’m thinking schnitzel would be a great place to start! I also remember way back that my grandmother would use schmalz in place of margarine since it was expensive back then. How interesting the way we’ve come full circle!
We sure have come full circle! Thank you so much for your comments!
I hope to hear your feedback!!! I also keep kosher and have the same question. Are you part of keto kosher ladies on Facebook?
@@judysbakeryandtestkitchen1654 is there a group like that? I would like to join!
@@lubalivits8305 yes. kosher Keto Ladies. Just like I posted. I use voice recognition, so it’s hard to do capitals. Be sure to use the orthodox standards of kashrut
I have seen chicken skin chips for sale on Amazon. Haven't tried them though. Take care!
Next time put the measuring cup on a tray or cookie sheet and then transfer from the pan. That way if it spills you can pour it from the tray to the measuring cup.
I know, so many ways I could have done that better!
Growing up in the south, in Louisiana, we called your crispy chicken bits 'Cracklins' and we also rendered down all our fat. Bacon, chicken, lard....we never used seed oils at all. Even back then my mom (Native American) said seed oils weren't good to use or eat.
She is one smart woman! All my aunties kept a can of lard on the counter by the stove! It just was!
Excited to see the Mayo video!
This brought back memories of my grandmother always have a jar of schmalz for cooking.
I LOVE FRIED CHICKEN SKINs! I’ve never had store-bought only homemade. Worth it for the skins the Schmaltz is a plus! My fam on My grandma’s side from European German descent Belgium actually… my family owned a farm… horses cows pigs but were in the chicken business. Especially eggs during the depression. I’m only 52 but my grandma was born in 1885 my dad 1923 so I was a midlife crisis baby. My dad and his parents survived the depression Here in the United States. So I grew up as a kid with my grandma saving everything, nothing went to waste. Everything was chicken lol. I can remember my dad eating the gizzards at the kitchen table. She always saved them for him. Sunday was roasted or stewed chicken dinner after church.
Sounds similar to my family. There was no store nearby, if they didn't grow it, make it or barter it, they did'nt eat it
My family does not have a history of making this but I did make it once out of curiosity. Man! It WAS literally like gold. Absolutely used it in place of butter but the taste just cannot be described! It was just beyond words yummy!! I added a few chopped onions to some of the shmaltz once it was done and it was out of this world as a bonus because it's chicken fat it stays spreadable even straight out of the fridge.
Yes! Many people do cook it with onions but I'm quite sensitive to onions so I didn't. I'm sure that is wonderful!
Can't wait to see how the mayo turns out
I've fried chicken skins and saved the fat but didn't know it was a "thing" or options for using it. 🤤 Love it! Especially the mayo option.
Another great video. Thanks so much.
Those chicken skins look so yummy!! Wow
My grandmother used to render her chicken fat in her biggest cast iron skillet, which did have a pour spout on one side, if I recall. She loved the way it seasoned the pan, especially for things she made that she did not want the bacon flavor imparted to~ since bacon fat was the other most used skillet seasoning.
I've been making chicken chips in the air fryer lately, & they are such a yummy side to have with whatever meat we're having. Meat chips beat the heck out of potato chips, imho~ SO good =)
Looking forward to the schmaltz mayo post~ how fun!
I also use crushed griebenes as a breading….great for Wiener schnitzel especially.
Wonderful, I am going to make more when I'm back and try it as breading!
@@KetogenicWoman have a safe and wonderful trip.
I love this video 💕 what a great idea Anita. I also love making baked chicken skins! I ration my butter too. I’m experimenting using all the fat from my meats in other recipes. Can’t wait to see the chicken mayo recipe! Thanks so much for all you do.
This looks exactly like chicken cracklins. I made cracklins once from some pork shoulder, it was amazing.
Yum 😋
Now I want some crispy chicken 🐔 skins!! 🤣
Anita what if you would have put it through a strainer so you wouldn't lose any of the fat that was absorbed in the paper toweling. I need to find me a butcher!! Yum chicken chips!
Very interesting... I'll be on the lookout for the next video 👍
The first time I ate Jewish food I was hooked. Show me the way.
That great that you found chicken skins! I had to buy 40 lbs and it was frozen!!
It was truly a great day, lol!
yessssss yesssss yessssssss. i was going to ask youuuuuu yayyyyy
I like grieben better than bacon. In the US if you have an Albertsons w a meat counter, they'll give you skins for free.
I'm here for the gribenes ^_^ I'm not Jewish, and they are a very tight-knit community, but I wish I was friends with a Jewish family so that I could come around for some mattzo ball soup and gribenes (and beer or whiskey) LOL (I also heard Jews like their whiskey, and gribenes or matzo ball soup is a great hangover remedy ^_^ )
they probably weren't trimmed; since you said they were organic they are usually less fatty. PS: sometimes in Latino food places you will see them called chicharonnes de pollo
That makes perfect sense!
Have you thought about making a carnivore/keto version of smalec? Smalec is a Polish lard & bacon spread made with onions, garlic & apple. It’s usually served with rustic breads. Sounds like a great way to up fat macros with low carb breads or just as fat snacks.
No I am not familiar with this but sounds so delicious!
This was interesting. My family didn't make schmaltz as far as I remember. Now I'm really wondering how the mayo is going to taste. I bet its going to be yummy. Can't wait for the next video! Thanks for all that you do!🥰👍👍
Great job. My dad used to make schmaltz by roasting a duck and using the drippings.
hi. hope your trip is going terrific! when you have time in a few weeks, go to homesteading family and look at Carolyn's video on fermenting mayo. make more at a time and not worry about it going bad. not wasting precious fats😊 really simple.
Thank you for the video. I have made schmaltz a couple times. I also make my own chicken stock. At the end when I “defat” the stock, I keep the fat and use it instead of discarding it. I don’t get the crispies, and it may not exactly be schmaltz, but it is a delicious by product of stock making.
That’s a great idea! I want to just dive at that plate of fried chicken skins!
I'm not Jewish but gribenes is something I'd love to snack on! I also love matzo ball soup, had it in Prague, they call it knedliki ^_^ (kneidl)
Oh this looks fabulous, Anita! Never thought of using schmalz for mayo - brilliant! I think there is something magical about baking with animal fats! I would be right with you eating all of the salty chicken skins - delicious! Thank you for these wonderful recipes and ideas for yummy variety! 👏🏼😋❤️🍗
You are so welcome!
My grandmother cooked hers in a pot, not a pan. That'd make pouring a bit easier. The hardened fat (which is the schmaltz), spread on a slice of rye bread with a sprinkle of salt...sooo yummy!! Now, what could we use instead of bread...
This! ketogenicwoman.com/keto-caraway-buns-soft-fluffy-buns/
@@KetogenicWoman Thank you! (Because I absolutely hate caraway, I'll use poppy seeds!)
@@shellytwersky6565 lol, that's ok we can still be friends!
@@KetogenicWoman From your videos and from your responses to my comments, I can tell that you are truly a very nice person. It's so nice to meet you!
I love chicken skin chips, yum yum.
In the early 70's, an elderly neighbor, taught my mom and I to make chicken 'butter' and swore it made the best cookies. I don't remember using the skins for this, just the fat globs that we would save up. We raised and butchered our own chickens, so they tasted so much better than store bought.
Yes this can be used in baking! I love the idea of calling it chicken butter!
I love crisp chicken skins. They are so delicious 😋
Goose is yummy too! The skin but ESPECIALLY the goose fat.
My Dutch mother and grandmother rendered chicken fat and used it as the lard in baking. Oh those delicious dinner rolls, my oh my!! They were tender and had an ever so slight hint of chicken flavor!! Lol
Wish I could go back in time to eat just one more!
I don't recall hearing "Schmaltz" but it IS a fun word. Thanks Anita!! You're the BEST 😍
Yes, it's great in certain baking! You are welcome!
Thanks for another great idea!
You are so welcome!
When I cook my chicken always skin side down to get it good and crisp it renders the fat or schmaltz which can be saved for use. Not as much as you got at one time but it adds up
Those are nice skins; I saw a recipe for wontons using chicken skins for the wrappers and these would be perfect. 🙂I may have to see if there is local butcher that will save them for me.
Oh I love that idea!
These are also called chicken crackings. I get a lot of schmaltz (one of the variant spellings; its the one that pronounces the best in English) from just roasting chicken thighs. I pour all that comes off the thighs through a fine sieve into a 4 or 8 cup Pyrex measuring cup then put it into the fridge. The fat and the meat jelly will separate and solidify to be easily removed. Cannot wait for the next video. I have to find a source for the skins!
Whoops meant to say chicken cracklings!
Hey Anita! What an interesting idea to make ..on the word schmalz, it's not Russian for chicken fat ..I heard Jewish people use that term, maybe German
I don't think I said it was Russian, I think I said European or Jewish. Although my Mom was Russian and Dad was German, we had quite a mix of cooking.
Lay the cooled pan directly on the glass and pour slow. No spill.
Yup, I didn't handle it very elegantly.
@@KetogenicWoman lol
Hi Anita, what a great video! I’m “thinkin” you’re onto something. They would be useful as a crumb to make breading for fish, oysters and just about anything you could think of. Keep the videos coming!
Anita German here and there are 2 spelling errors 😄 Schmalz is written without a ‚t‘ and It is Grieben instead of Gribenes. We also call rendered pork fat aka bacon fat Schmalz and if you leave bacon bits in the Schmalz you have Griebenschmalz.
I make my own Carnivore chicken skin crisps. I buy chicken thighs with skin on and since I can’t get chicken skin from the butcher I usually skin the chicken thighs and freeze the skin until I have enough to make my own Carnivore chicken skin crisps. I keep the fat to cook with it. I also make beef cracklings from the excess fat on the soup meat I‘m buying and keeping the fat to cook. I buy fatty cuts also I buy pork belly to make my own bacon and when I have a piece pork belly which is mostly fat I render the fat and use this to cook too.
For Christmas I got goose drumsticks and got lots of goose fat.
The Yiddish spelling of schmaltz has a t in it. The German spelling of it does not.
@@sxs357 ty I love to learn other languages.
Thanks for all the tips!
It is not a two-fer! It is a three-fer…including what must be the most delicious schmaltz mayo ever! Cannot wait to view the mayo making! Stay cool!
Gladys, Toronto🇨🇦
Thanks! Looking forward the schmaltz mayonnaise recipe. I'm going to see if I can find a butcher that sells the skins, too. 🤤
Butcher's are the best bet for sure! Thanks so much for your support!
Wonderful video! My grandmother used to make schmaltz. Do you store it in the refrigerator? Any ideas on how long it lasts? I live in a hot climate and we have to refrigerate everything in the summer :-) We have a store here dedicated to selling just chicken. I'm going to ask tomorrow about chicken skins. He usually gives me (free) lots of chicken backs that I use for soups and add to dry dog food. I bake and eat the skins! I'll ask him tomorrow about giving/selling me the skins.
I do store mine in the fridge, I think just as a fat it would last a long time that way!
Hello Anita! I was just catching up with your videos since I'm a new subscriber. Not sure if anyone else mentioned it, or if you're now aware, but Chicken Skin Chips are a thing. I haven't tried them, but I know they're for sale on Amazon.
I have been asking my local market about getting chicken skins, and the answer is always "no". We don't have a stand alone meat market in my area, unfortunately. With luck, chicken skins will be available for purchase everywhere someday soon. That would be great.
All best regards!
Well it's about time they became a thing! Happy that someone is selling them! I was able to buy 6 lbs of organic chicken skins from my butcher so I'm set for awhile! And welcome to my world, thank you for becoming a subscriber!
@@KetogenicWoman Thank YOU Anita. I thoroughly enjoy your videos. Great delivery and presentation. Plus, you seem like such a great person! Blessings sent.
Hi Anita. Did you get the chicken skin from Heritage Meats? I’m going to try this😋
I certainly did! I asked at the back counter and it took them a couple weeks to call me back!
Gosh I wish we had a local butcher that had chicken skins. I rarely save chicken skins because I like to eat it . I did once and cooked the skins in the air fryer. I seasoned them and they were so good! Haha decisions, decisions!
That was my dilemma too! Because I'm not a fan of skinless chicken!
Those leftover skin ms look so yummy. I always end up with lots of chicken fat when I bake chicken and always toss it. Should that be saved also, to cook with?
I'm thinking why not? With the price of butter, animal fats leftover from cooking can be used!
I definitely want to try this. I think you got a good deal from your butcher as if you purchased a 11 oz jar of “Organic Chicken fat” from Amazon (USA) it is $18.70. Also, I purchased Pasture raised chicken skins & I had to pay $7.25 a pound 🥴. Stay safe & well❣️P.S. hope you enjoyed your holiday.
Whoa, I did get a great deal!
I’m a big fan of gribenes and schmaltz. I do still worry about excessive omega-6 fatty acids from most commercially-raised chickens. Maybe I’m too picky about the fat I eat. Maybe organic chicken gets fed less dubious fat? I really don’t know.
I’m not keeping kosher (no Jewish ancestry that I know of, even) so cooking beef and other meat with ghee doesn’t bother me. German Mom, Ukrainian Dad, both of them were fine with schmaltz.
Because I eat very little chicken (mostly beef) I do feel ok with the higher omega 6 in this plus I read that the organic free range chickens should have less as well.
Hi anita! Thank u for this awesome video! What temp were u using render this please (low, med, high) and for about how long is cook time pls? I tried to cook these in a bigger batch using a slow cooker with the lid off like I would when I make tallow or lard, but the skin clumped together. So after alot of fat was rendered, i transferred them to a non stick skillet like yours, they did brown up but weren't "crunchy", more kinda chewy, but still yummo!! I will try this method, hopefully better results! 🙂❤
I started off with high and then lowered temp to med high so the chicken skins did not burn. Every stove is a little different so this is all about watching and stirring so the skins don't stick together. I talk about the sticking together at the 12:30 mark of the video.I seem to remember it took about a total of 40 minutes. If they were chewy it just means that some of the fat was still there.
Ty for sharing and God bless 🙌
You are welcome! 😍
Thanks!
Thank you so much for your support!
Appreciate you not wearing environmentally harmful gloves.
Would this be a good oil to use for deep frying? I can't use pork rinds, either. I love chicken skin.
I think so!
How many minutes does it take for the skins to get crunchy? Looks delicious.
I seem to remember there was a timer running during the video!
How would you store the Schmalz once it cools?
In the fridge!
@@KetogenicWoman Thank you!
Why not put the bits on a wired baking sheet so the towel doesn't absorb all that fat...then you can pour that fat, you were cooking it for, back in with the other?
Sure, one could do that!
@@KetogenicWoman every last drop counts of that liquid gold... i love my bacon grease also...every drop!
Omg! Wish I could put my hands through the phone and hug you. I really want to know how to do this. I remember great memories of Mom doing that when I was little
The kosher version of pork rinds
I miss gribenes
How long did you cook it for?
I think it took about 45 minutes, but it's the color you are aiming for not the exact time, so keep an eye on them!
Wonder if this could be made with pork? I’m very allergic to any kind of poultry.
Yes, that's what pork rinds are, they are basically fried or baked pork skins. I've never tried to make my own because pork skin is so thick and tough.
👍👍👍👍👍👍👍👍
❤❤❤
U wish she had told at what setting on the stove she used. Was medium or low or between. How long did it take.
I did talk about all of that and there was also a timer going so people could see how long. But as always, everyone's pans and heat produced are different so the most important thing and the reason it's good to watch a video is to see what color the chicken skins are before stopping the heat. This is going to vary from person to person (and again will depend on their pans and stovetop).
💜🥰🤩😋😘
Did you cook for half an hour?
Yes it took about 30 minutes. Keep a close watch on it especially in the last few minutes.
@@KetogenicWoman thanks
What kind of dog is Teddy?
He's mostly long hair chihuahua but not sure what else is mixed in there.
High heat and a non-stick coated pan... A VERY BAD IDEA!
You are free to use your pan of choice!
Never heard of schmalz, so very interesting. I'm looking forward to see how the mayo is made. I would probably eat that whole plate of the crisps too. 😀