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

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