Kichel

Kichel, also known as kishl or kishkele, is a traditional Ashkenazi Jewish dish consisting of fried or roasted chicken or goose skin, often seasoned with onions and pepper. It is a rich and flavorful dish, often considered a delicacy. The preparation typically involves rendering the fat from the skin until it becomes crispy and golden brown.

The origins of kichel are rooted in the culinary traditions of Eastern European Jews. As with many traditional dishes, its development was influenced by resourcefulness and the desire to use all parts of an animal. The crispy skin, often discarded in other cuisines, was transformed into an appetizing and satisfying food.

Kichel is most commonly prepared by slow-cooking chicken or goose skin until the fat renders out, leaving the skin crispy. Onions are often fried alongside the skin, adding sweetness and depth of flavor. Seasoning is usually simple, with salt and black pepper being the most common additions, allowing the natural richness of the skin to be the star.

This dish is often served as an appetizer or as a side dish, particularly during festive occasions like Shabbat or holidays. It can also be incorporated into other dishes, such as kneidlach (matzah balls) or kugels, to add a layer of richness and flavor. The texture of kichel is a key element, with the contrast between the crispy skin and the rendered fat being highly prized. While not as widely known as some other Jewish dishes, kichel remains a cherished part of Ashkenazi culinary heritage.