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How to Make Schmaltz and Gribenes

Amy Kritzer
How to make schmaltz- the champagne of fat!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine Jewish
Servings 1 cup


  • 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, onions and salt 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 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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