You can purchase schmaltz for this recipe or make your own by saving your chicken or goose skins, covering them with water and bringing to a boil in a saucepan. When the water evaporates, the skins will fry in their rendered fat. Once the skins have been crisped, pour schmaltz into an earthenware crock. Scoop crispy skins into a bowl, top with hot sauce and salt. Schmaltz is liquid gold. Fry your potatoes in it, make your biscuits with it, and use it as a foil to the radish in this recipe.
Yield: 24 to 32 appetizers
- 1/2 cup rendered chicken or goose fat (schmaltz)
- 1 pound red or French breakfast radishes, thinly sliced
- flaky sea salt, to taste
- rye bread, untoasted
Bring schmaltz to room temperature. Spread on untoasted rye bread, and top with radish slices and flaky sea salt.