Hobby Farms Editors
April 15, 2014

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.


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