Creole dish with chicken and potatoes cooked in dutch oven. It called for bacon but I'd like to to be kosher. Was thinking duck skins but would that be too strong?
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Would it still be kosher if you used schmaltz?
Or chicken skins?
I would go with a bit of Crisco and some liquid smoke for the flavor. Crisco will give you more of the bacon fat mouthfeel that may be lacking in scmaltz or chicken skins. Hope this helped!
The big-batch dinner we'll be making all season long.
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