About 1 pound chicken fat and skin, cut into small pieces
1 large white onion, sliced thin
1 teaspoon salt, plus more to taste
Put the skin, fat and onions in a large saute pan over low heat. The fat will begin to melt immediately and the onions with start to sweat. Stir every so often with a rubber spatula. Once the fat melts and the skin begins to brown, your schmaltz is ready! This took me about 15-20 minutes.
Drain the schmaltz into a cup and it is ready to use.
To make gribenes, put the skin and onions back in the pan with salt after draining the schmaltz and cook over medium-low until the skin is crispy and the onions and caramelized. About 10 more minutes. Make sure you skin is in very small pieces or the onions will be ready before it is crisp. Finish with more salt if needed.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/how-to-make-schmaltz-and-gribenes/