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1 1/2 pound/675 grams chicken thigh meat, diced and thoroughly chilled 225 grams schmaltz, frozen (or a scant cup if you don't have a scale, but shame on you) 1 tablespoon/10-12 grams kosher salt 3/4 cup roughly chopped fresh sage 2 large garlic cloves, finely minced 2 tablespoons finel [...]
Read the recipe at epicurious.com
