Ingredients
- 1 lb chicken skin and fat
- 1 large spanish onion
- Salt
Directions
- Cut the chicken skins and fat into small pieces. Slice the onion into half-rounds
- Place chicken fat/skins and onions into a pot or cast iron pan. Sprinkle with salt. Cook over medium heat until the fat has rendered out into a beautiful clear yellow liquid and the onions and chicken bits are crispy and golden—gribbenes.
- Pour the rendered fat through a fine-mesh strainer to separate the gribbenes from the schmaltz.
- Pour the schmaltz into a glass jar (if it is not completely clear, pass it through a cloth first). It will solidify in the fridge and you can scoop out a tablespoon or two as needed. It will return to liquid when heated.
- Snack on the gribbenes plain or add to other dishes.
Yields: 1 ½ – 2 cups schmaltz
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