Place the chicken into a clean aluminum baking dish. Using tongs, remove the skin and discard it. The chicken will have stayed nice and moist. Now preheat the oven to 350 degrees. Spoon the remaining marinade over the chicken and place in the oven for about 15 minutes, or until the chicken is done all the way through and the top of the chicken is lightly glazed.
The main goal of rendering the chicken fat is to obtain schmaltz, but the crispy chicken skin - the griebenes - is the best by-product around. Onions fried in schmaltz have an extra-special taste that you cannot get from any other cooking fat, including butter and olive oil, and really enhance the flavor of chopped liver, kasha varnishkes, or any potato dish. The griebenes can be eaten on their own as a snack, or stirred into a dish, or used to top it like bacon bits.
It is easy to do - cut the fat and any attached skin to whatever size you want. I cut these fairly small, as my plan was to add them to the egg barley, so I wanted bits rather than chunks. Place them in a heavy nonstick skillet, and add about 1/4 cup of water. Bring to a simmer, and keep simmering for as long as it takes to render the fat and crisp the chicken skin, which may take over an hour.
When the fat is more than halfway rendered (the liquid fat will start to cover the remaining cracklings), add 1/2 of a good-sized onion, chopped. Continue to simmer until the griebenes are crisp and the onion is deeply caramelized.
With a slotted spoon, remove the onions and griebenes from the pan; let the fat drip off and then place in a baking dish. Don't bother to drain them on paper towels. Pour the cooled, rendered fat into a small container, and use for the egg barley recipe or refrigerate for some other use.
Egg Barley with Shiitakes and Griebenes
1 - 3 1/2 oz. box of shiitake mushrooms, stems removed and discarded, caps sliced thin
2 tablespoons schmaltz, divided
1 1/2 cup egg barley
2 Knorr chicken bouillon cubes
3 1/2 cups boiling water
black pepper to taste
a pinch of dried thyme
In a medium saucepan, heat the remaining tablespoon of schmaltz; add the uncooked egg barley and stir to coat with the fat. Toast for a very brief time, then add the two Knorr cubes, broken up, the black pepper, and the thyme. Immediately pour in the boiling water, stir, and simmer for 10 to 12 minutes, until the egg barley is tender and all of the liquid is absorbed. Add the cooked egg barley to the baking dish with the shiitakes and griebenes, and stir to combine. Taste and re-season if necessary. If you like, bake the dish, uncovered, at 350 degrees for 10 to 15 minutes, to absorb any excess moisture and crisp up the egg barley just a tiny bit.
Robert enjoyed it for dinner, and actually took seconds on the egg barley. The rest is packed up in the fridge for whenever Cory gets home -
Might be a while ... I'm not sure which Universe they ended up visiting ...