Arri London wrote:
>
> Michael Kuettner wrote:

>> Mix the cracklings with a little lard and smear that on sour-dough bread.
>> A little salt and pepper ...
>
> Yes indeed. Haven't eaten that in years! It's good on matzo as well, but
> perhaps a touch disrespectful
>

Better to use chicken fat on matzo. <g>

It sounds like making lard isn't much different from rendering chicken
fat, except that I like to flavor my chicken fat by adding diced onion
near the end of the rendering process. The cracklings a/k/a gribbiness
and fried onions sprinkled with salt and pepper are my reward for
rendering the chicken fat.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life