Schmaltz and Gribenes - Rendered Chicken Fat and Crispy Skins

Eastern European Jewish Schmaltz and Gribenes - rendered chicken fat and crisped skin

Schmaltz and Gribenes - Rendered Chicken Fat and Crispy Skins

Schmaltz really brings an authentic flavor to many Jewish dishes. An offshoot of rendering the fat and skins of a chicken or goose are the crispy gribenes (skins) that are often lightly salted and served on their own. Maybe not the healthiest option but, man, are they good and worth trying at least once. You can't make chicken liver dip without it.

5 from 3 votes

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Course: Appetizer, Condiment

Cuisine: Eastern European, Jewish, Lithuania

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: cup

Author: My Hungry Traveler

Equipment

Large flat-bottomed nonstick pan

Ingredients

1½ lb Chicken skin and fat (no bits of meat)
1 small Onion, halved and cut into ½ slices
½ tsp Kosher salt
1 tbsp Water

US Customary - Metric

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Instructions

Render Fat - Cut chicken skin into 1-inch pieces with a sharp knife or poultry shears. Place fat, skin, salt, and water in a large nonstick pan over medium heat. Cook, stirring occasionally, for about 20 minutes. Stir in onions and cook 25 minutes. Fat will be a deep yellow color and the onions and skin will be brown and crispy.
Strain everything through a fine wire mesh strainer into a measuring cup. Reserve melted fat (Schmaltz) in a container with lid. For gribanes, pour solids in strainer onto paper towels to drain. Lightly salt and munch on these delicious crispy morsels.

Notes

It's a good idea to freeze unused schmaltz to use whenever you need.

Nutrition