Categories: Poultry 
      Yield: 1 servings 
  
-------------------------MAMA LEAH'S JEWISH KITCHEN------------------------- 
      2 c  CUT UP SKIN AND FAT               3/4 c  COLD WATER 
           FROM ANY CHICKEN,DUCK,GOOSE     
  
    IN TRIMMING THE FAT AND SKIN FROM THE POULTRY,TRY NOT TO INCLUDE BITS OF 
  MEAT.PLACE THE CUT UP SKIN AND DICED FAT IN A HEAVY BOTTOMED SAUCE PAN,ADD 
  THE WATER AND SIMMER VERY,VERY SLOWLY OVER LOW HEAT.WHEN ALL THE WATER HAS 
  EVAPORATED AND PURE YELLOW FAT BEGINS TO COLLECT,POUR IT OFF AND RESERVE.T 
  FAT IS COMPLETELY RENDERED WHEN THE SKIN FORMS CRISP,BROWN CRACKLINGS.DRAI 
  THE CRACKLINGS ON PAPER TOWELS. 
    ALTHOUGH IT IS NOT STRICKLY NECESSARY TO POUR OFF THE FAT AS IT 
  COLLECTS,IT IS SAFEST TO DO SO;THEN IT WILL NOT BECOME BROWN BY THE TIME T 
  CRACKLINGS ARE FINISHED.THE FAT SHOULD BE BRIGHT BUTTER YELLOW WITHOUT ANY 
  HINT OF BROWN.STORE THE FAT TIGHTLY COVERED IN THE REFRIGERATOR.CRACKLINGS 
  SHOULD BE USED AS SOON AS POSSIBLE OR THEY BECOME SOGGY.