MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shtetl Toast
Categories: Poultry, Breads, Vegetables, Herbs
Yield: 4 servings

1 lb Chicken fat with skin;
- chopped in 1" pieces
Salt
1 sm Yellow onion, thinly sliced
- lengthwise
4 sl (9 oz. ea) Jewish corn rye
- bread; cut 1: thick
Lemon wedges; for serving

MMMMM-------------------------GARNISHES------------------------------
Dill fronds
Flat-leaf parlsey leaves
Thin sliced radishes
Flaky sea salt
Fresh cracked black pepper

In a 6 qt. saucepan, combine the chicken fat and skin
with a pinch of kosher salt and 2 tablespoons water and
heat over medium-low. Cook the fat, stirring, until it’s
completely melted and the skin pieces are no longer
pink, about 30 minutes. Stir in the onion, reduce the
heat to low, and continue cooking, stirring
occasionally, until the chicken skin and onions are
golden brown, about 1 hour and 20 minutes.

Using a slotted spoon, transfer the fried skin and
onions to a paper towel-lined baking sheet to drain.
Reserve 2 tablespoons of the fat in the pan and save the
remaining for another use.

Heat a 12" cast iron skillet over medium. Add the fried
skin and onions, and cook, stirring, until crisp, about
3 minutes. Transfer to another paper towel-lined baking
sheet to drain, and return the skillet to medium-high
heat. Brush both sides of each slice of bread with some
of the reserved chicken fat and, working in batches, add
the bread to the skillet and cook, flipping once, until
golden brown and slightly charred, 3 to 4 minutes.

Transfer the bread to a serving platter and top with
crispy skin and onions. Garnish with the dill fronds,
parsley leaves, radish slices, flaky salt, and pepper,
and serve with lemon wedges.

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... Chopped liver is the rough, down-country cousin of fois gras pate.
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