Goose Cracklings
Description
Goose cracklings can be prepared right before serving, or you can cover them with rendered fat and store them in a glass container in the refrigerator until needed. Cracklings like these make very tasty sandwiches, and they can also be added to salads, soups, or the filling for potato dumplings. And if you fry the cracklings with onion and then grind them to a pate-like consistency, you will get an inexpensive and extraordinarily tasty quick appetizer. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
First, prepare the goose skin. Rinse it very thoroughly, and if necessary, scrape it further with a knife.
- 3
Step 3
Pat the prepared goose skin dry, then cut it with a sharp knife into small pieces about 2 by 2 centimeters. Do not trim off the fat; cut it together with the skin.
- 4
Step 4
Take a kazan or a frying pan with high sides and thick walls for preparing cracklings. Place the cut pieces of skin with fat into a cold frying pan. Season with salt and pepper to taste.
- 5
Step 5
Cover with a lid and over low heat render most of the fat.
- 6
Step 6
Pour almost all of the fat into a jar; goose fat is a treasure trove of various trace elements and unsaturated fatty acids. It can later be used for preparing all kinds of dishes, and even as a home remedy for burns. Let the fat cool and store it in the refrigerator.
- 7
Step 7
Stirring occasionally, continue frying the cracklings until they reach your desired level of doneness. Some people like to leave the skin soft, while others fry it until it has a crispy crust.
- 8
Step 8
Goose cracklings are ready.