WHY I LOVE THIS RECIPE: I can make it all in advance and either refrigerate or freeze it. Also, the schmaltz adds wonderful flavor when mixed with regular oil in cooking liver and onions, frying latkes, and so much more. There’s also the added bonus of the yummy, crunchy gribenes!
Schmaltz and Gribenes
Schmaltz adds wonderful flavor when mixed with regular oil in cooking liver and onions, frying latkes, and so much more. There's also the added bonus of the yummy, crunchy gribenes!
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Ingredients
- 3/4 lb chicken skin & fat, diced
- 3/4 tsp kosher salt
- 1 Tbsp water
- 1/2 medium onion, peeled and thinly sliced
Instructions
- Put chicken skin, fat, salt and water in a large non-stick skillet.
- Cook about 15 minutes over medium heat, stirring occasionally, or until fat starts to render and skin begins to turn golden.
- Add onions and cook 45-60 minutes longer, stirring occasionally, or unil the chicken skin and onions are crispy and nicely browned but not burnt.
- Strain through a sieve.
- Reserve the schmaltz and drain the gribenes on a paper towel-lined plate.
Notes
I refrigerate or freeze the schmaltz and gribenes separately. To serve the gribenes as an appetizer munchie, I just reheat in dry skillet or in the oven. Delish!
ATTRIBUTION: Adapted from a New York Times recipe
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