On Jan 1, 10:43 am, MayQueen > wrote:
> > 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.
>
Boy, I should ask the butchers at the grocery store what they do with
the leftover skins. I love chicken skins. If they'd sell them to me
for a reasonable price, that's be a real treat.
>
> --
> Queenie

--Bryan