>>>>>We first fry (schmalzen. no idea how to translate, turn around in the hot lard?) it a bit in pork or goose lard.
>>>>
>>>>Fascinating. "Schmalz" is the Yiddish word for chicken fat. (Of course, lard, which, in English, generally refers only to pork fat, is a non-starter for Jewish cooking.)
>>>>
>>>>Tamar
>>>
>>>Schmalz derives from schmelzen - melting. The german term without closer description is pork, goose is commonly used. A goose (we eat that for christmas) will give around a pound that might be splitted between the guests (because I will never eat a pound through the year. A teaspoon on a red cabagge is fine. For what I know the freezer contains some two year old ...)
>>>
>>>But chicken fat? There is not much of that on a common chicken? What do you do with that? Sounds interesting ...
>>
>>I was surprised when one of my wife's cousins in Augsburg served - among other things - fat sandwiches at a cocktail party.
>>I'd never seen anything like that in the US.
>>I gave it a try, but it's not on my top ten list.
>
>Goose or pork or mixed? With cracklings?
>On fresh dark bread?
>This could be very tasty. In my early days we made it home. An orgy of slicing bacon and onions. (The apples does not count) I like it sometimes, but one need to made a pound at least and I need a slice of bread only :(
>Now all is those low-fat-blabla, it's hard to share ...

I think it was pork.. it was salty.
It was served on bauernbrot.
None of these goodies like bauernbrot are allowed anymore, sigh.