MitchW Posted May 2 Share Posted May 2 (edited) 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 by MitchW 2 Quote Link to comment Share on other sites More sharing options...
splinky Posted May 2 Share Posted May 2 i have one of those birds in my shopping cart. how was it? Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 2 Author Share Posted May 2 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. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted May 2 Share Posted May 2 3 hours ago, MitchW said: So, I cut it up (okay. butchered it), ... No, no, you're supposed to break it down. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted May 3 Share Posted May 3 N has made gribenes when she's cooked a whole chicken. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.