German cuisine · Breakfast & Eggs

Poultry Cracklings Lard on Bread

Homemade rendered poultry lard with roasted onions and apple, spread cold on rye bread.

Ingredients · for 4 servings

• 400 g chicken skin and fat (from the butcher)
• 1 tart apple
• 2 onions
• 1 tsp marjoram (dried)
• 1 tsp coarse salt
• 8 slices rye bread
• Salt, pepper

Instructions

1. Cut the chicken skin and fat into pieces about 1 cm, finely dice the onions, and peel, core and also finely dice the apple.
2. Put the fat pieces with 4 tbsp water in a heavy pot and render uncovered over low heat for 30–35 min. until the fat is clear and the cracklings lie golden brown and crisp at the bottom.
3. Lift out the cracklings with a slotted spoon and set aside; leave about two-thirds of the liquid fat in the pot.
4. Fry the onion and apple cubes in the hot fat over medium heat for 6–8 min. until the onions are golden brown and the apples are soft, then season with marjoram, salt and pepper.
5. Stir the cracklings back in, fill the mixture into small jars and chill covered for at least 3 hrs. until the lard is firm and creamy.
6. Spread the lard thickly on the rye bread slices, sprinkle with coarse salt and serve with a pickled gherkin on the side.