How to Make Schmaltz and Gribenes
How to make schmaltz- the champagne of fat!
Ingredients
- About 1 pound chicken fat and skin cut into small pieces
- 1 large white onion sliced thin
- 1 teaspoon salt plus more to taste
Instructions
- Put the skin, onions and salt in a large NONSTICK saute pan over medium heat. The fat will begin to melt immediately and the onions with start to sweat. Once sizzling, lower heat to medium low. 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 40-50 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 after draining the schmaltz and cook over medium-low until the skin is crispy and the onions and caramelized. About 30-40 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.
- Version two: You can also cook just the chicken skin alone first, then drain the schmaltz and add in the onions and finish cooking. This will lead to a lighter color schmaltz!
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