>>>>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 don't use it, and doubt too many do today. But it used to be commonly used in many of the ways that non-Jews use lard. Often, gathered from skimming soup.
>
>Tamar

:O
One get an imagination how poor the folks must have been. The chicken fat on a soup is not much for the soup itself, especialy considering how many persons must have shared one chicken .... And the chicken used for soup are not the fat ones anyway ...