> If you render the schmalz and have the griebens (Cracklings, Grammerln),
> you can chop them and add to the chopped liver or serve them with
> sauteed onions on top of each serving.
>

I think the cracklings add that little bit extra. When I remember them
my chopped liver is better. I do get some odd looks at the butcher when
I ask for just chicken skin. Most times they have to ask a manager what
to do. Usually I do get them for free though. I usually keep skin on
when I cook chicken so saving that is not so much an option.

Chopped liver sounds really good about now. I found some onion/rye
bread at Trader Joe's and I bet that would be a great combo.

--
Queenie

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