Schmaltz and Crispy Chicken Skins
- Cook chicken fat and skin in water and begin rendering at a gentle temperature (medium-low to medium).
- When skin is lightly browned and plenty of fat has been rendered, add onion. Be careful not to overcook fat—it should remain clear and yellow, not brown.
- As soon as onion begins to brown, remove from heat.
- Strain through a fine-mesh strainer and reserve both fat (schmaltz) and skins.
- Lay out skins to dry in refrigerator for 1 hour. Once dry, pan-fry in a small amount of reserved chicken schmaltz until brown and crispy. Reserve remaining schmaltz for dressing and skins for salad compilation.
Yield: 1 cup
- Combine juice, garlic, egg yolk, and anchovies in a blender. Run blender on high, drizzling in warm schmaltz.
- Add cheese to finish and season with salt and pepper to taste. (Note: if dressing is too thick, thin it out with water.)
Yield: approximately 1½ cups
- Preheat oven to 375 degrees.
- Tear bread by hand into coarse pieces. Toss pieces in olive oil, salt, and pepper.
- Lay bread out on a baking sheet and bake in a 375-degree oven for approximately 15 minutes. Cool and crush by hand (or grind in food processor) to a very coarse breadcrumb.
- Split 3 hearts of romaine and then cut into 1-inch pieces.
- In a large mixing bowl, toss romaine, dressing, oil, half the Parmesan, salt, pepper, and 2 tablespoons breadcrumbs.
- Poach eggs by bringing water to just under a boil, approximately 180–190 degrees. Crack eggs into 4 coffee cups. Add vinegar to water and gently swirl to form a whirlpool. Drop eggs in center. Set timer for 5 minutes and remove with a slotted spoon.
Note: You can serve eggs immediately or place in ice water for up to 2 days.
- Portion salad into 4 bowls. Make a nest for egg and gently place egg in middle of each bowl. Season egg with coarse salt and freshly ground pepper. Finish salad with chicken skins, remaining Parmesan, and breadcrumbs.