Anyone Else Do This...or That?

[MitchW]

I had a big 5+ pound chicken (larger than I like for most purposes, but it was a nice LaBelle Patrimoine bird).

So, I cut it up (okay. butchered it), and took some skin and fat and...

Made gribbenes and schmaltz.  Ended up with a good half-cup of schmaltz, which is now safely ensconced in my fridge, ready to be used to sauté potatoes or whatever.

Edited May 2, 2025 by MitchW

[splinky]

i have one of those birds in my shopping cart. how was it?

[MitchW]

3 hours ago, splinky said:

i have one of those birds in my shopping cart. how was it?

I really like the quality of these.  I do prefer them at 4 lbs. or so, but I guess this one escaped the hatchet for a little longer.

[Wilfrid]

3 hours ago, MitchW said:

So, I cut it up (okay. butchered it), ...

No, no, you're supposed to break it down.

[StephanieL]

N has made gribenes when she's cooked a whole chicken.