AKA gribenes, an Ashkenazi staple. My homemade stuff is delicious and you’re right, crumble on anything where a fatty crunch is needed. Haven’t seen or tried flock.
Good Lord, this is sold as a factory-made product? I just make my own every time there’s chicken or turkey being cooked in my house. I save the skin, lay it flat on a piece of aluminum foil on a rimmed baking sheet (a lot of fat renders out!), and put it in the convection toaster oven until it’s nice and crispy. This is the source of most of my calories in the days following Thanksgiving (well, plus the leftover mashed potatoes). Mr. travelmad478 is grossed out by it, which I don’t understand because he’s as Jewish as I am
Two more fats worth saving. I especially adore turkey fat. I forget the guys name who created a resto simply around fats, but, when you think about it, fat and bone both give meats it’s flavor. I wonder is there’s some old duck presses out there for cheap. It’d be interesting to squeeze a turkey carcass through one, or two chicken carcasses.
Kartoffelklösse, German Potato Dumplings, also make use of this technique using Croutons toasted in Butter or other Fats.
They are also stuffed with other fillings , Speck and Käse, Sauerkraut , etc…
Yeah, I could see me using it in pierogies. My only questions is: why the flock would anyone buy this sht in a bag? I make 10 lbs of chicken at a time and use the skins. That’s my flockin’ luck!