Chicken fat + Bacon fat + Potatoes = ?
I have a ton of chicken and bacon fat I've been saving. I want to use them to make some kind of potato dish. Any suggestions?
I would think you could make Boulangerie Potatoes. Just use bacon and chicken fat instead of rendering bacon that is called for in the recipe.
1/4 pound bacon
2 large onions, cut in half then sliced
salt and black pepper
2 tablespoons fresh thyme leaves
1 3/4 pounds Idaho potatoes, peeled
1 cup chicken stock, warm
2 tablespoons butter
Heat the oven to 325°F. Cut the bacon into thin strips about 2 inches long. Cook the bacon over medium heat in a large skillet until rendered but not yet crisp, about 2 min. Add the onions, salt, and pepper and cook, stirring frequently, until the onions begin to soften, about 5 min. Add half the thyme leaves and cook, stirring frequently until the onions are tender about 5 min. more.
Cover the bottom of a medium baking dish with the onion mixture. Slice the potatoes very thin. Arrange some, slightly overlapping, in rows over the onions. Pour the stock evenly over the potatoes, then dot .them with butter and sprinkle with salt and pepper and remaining thyme. Cover the pan tightly with aluminum foil and bake for one hour. Remove the foil and continue baking until the potatoes are tender and edges are beginning to crisp, about 45 more minutes. Serve warm.
Caramelize onions in your chicken fat. Add to grated and drained potatoes, eggs and binder. Fry latkes in bacon fat. Trayf but geshmak.