Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 each | Chicken |
| 1 each | Onion |
| \N \N | Salt |
Remove all fat from chicken; cut into small pieces and place in a pan over low heat. Cook until almost all the fat turns to liquid, then add onion; cook onion until brown, add salt and cool. Strain and refrigerate in a glass jar.
Source: The Great Hadassah Cookbook - Various Authors ISBN 0-517-493519 Formatted for Meal-Master: Grant Ames 09/95 Submitted By GRANT AMES On 09-05-95