1 quart chicken skin
2 tablespoons water
6 large black radishes, peeled & grated on largest side of a box grater, squeezed of excess water
2 large Spanish onions, sliced thinly in half moon
2 large Spanish onions, sliced thinly in rings and dredged in Wondra flour
Juice & zest of one lemon
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup chopped chives
Extra virgin olive oil, salt & pepper to taste
In a small sauce pot add chicken skin and water and begin to cook over very low heat until skin becomes golden brown, about 15 minutes (note; pull the skin a few seconds before you think it is ready so that you allow for a bit of carry over cooking). When skin is ready, allow to drain on a paper towel and salt to taste. Once the skin is cool, rough chop and reserve. Once you remove the skin from the pot you will be left with rendered chicken fat, commonly referred to in Yiddish as Schmaltz. Pour the fat through a fine mesh strainer and reserve (you can keep covered in the fridge for two weeks).
In a separate sauce pot take two tablespoons of the Schmaltz and add the sliced half-moon onions. Season with salt and pepper cook over low heat for at least 20 minutes until dark golden brown.
Heat the remaining chicken fat to 350F and in small batches, fry the dredged onion rings until golden brown and crispy. Remove and place on paper towel. Add salt to taste.
Take the grated radish and squeeze out any excess water and place in a medium mixing bowl. Add caramelized onions to the drained radishes, and then add lemon juice, lemon zest, parsley, olive oil, salt and pepper. Mix thoroughly, user your hands. Once fully incorporated add crispy onions and skin and gently fold together.