Follow these steps for perfect results
chicken skin and fat
chopped
onion
chopped
water
Chop the chicken skin and fat into small pieces, freezing partially to make it easier.
Place chopped skin and fat in a medium saucepan with water and bring to a simmer over high heat.
Reduce heat to low and allow the fat to render slowly, stirring occasionally to prevent sticking.
Cook until the chicken skin turns golden brown.
Add the chopped onion and continue cooking until the skin and onion are well browned and crispy.
Pour the rendered schmaltz through a fine-mesh strainer lined with cheesecloth for extra clarity.
Store the gribenes (cracklings and onion) in a paper towel-lined bowl.
Allow the schmaltz to cool, then transfer to a container, cover, and refrigerate or freeze.
Expert advice for the best results
Use a nonstick saucepan for easier cleanup.
Freeze any schmaltz you won't use within a week.
Be careful not to burn the schmaltz.
Everything you need to know before you start
15 minutes
Schmaltz can be made ahead and stored for several days.
Serve gribenes as a garnish.
Use schmaltz for cooking eggs or potatoes.
Spread schmaltz on rye bread.
The acidity cuts through the richness of the schmaltz.
Discover the story behind this recipe
Traditional Ashkenazi Jewish cuisine
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