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Schmaltz and Gribenes

By Sharon Lebewohl and Rena Bulkin

4.8

(5)

This recipe uses the fat and skin from about 4 chickens. You can save it up in your freezer over the course of time. For even more flavorful schmaltz, add a few cloves of garlic.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

4 cups chicken fat and skin, cut into 1/2-inch pieces or smaller
Kosher salt
Pinch of pepper
1 cup onion rings, about 1/8-inch thick

Preparation

  1. Step 1

    1. Wash fat and skin well in a colander, and pat dry. Place in a heavy skillet, and sprinkle lightly with salt and pepper.

    Step 2

    2. Cook, uncovered, over low heat (you can turn it up a bit once the fat has begun melting). When the fat starts to melt and get slightly brown, add onions (and garlic cloves if you like), and continue cooking until onions and cracklings are golden brown and crunchy.

    Step 3

    3. When partially cooled, strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar. Poor schmaltz into another jar, cover, and refrigerate.

Reprinted with permission from The Second Ave Deli Cookbook by Sharon Lebewohl and Rena Bulkin Villard Books, a division of Random House, Inc.
TagsJewishChickenPoultryNut FreeGluten FreeDairy Free5 Ingredients or FewerCookbooks

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