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1
Pour 2 tablespoons water in a large, heavy skillet, then add the chicken fat and skin.
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2
(The steam from the water as it evaporates will prevent the skin from burning when it comes in contact with the hot pan.)
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3
Bring to a boil, then reduce the heat and simmer, uncovered, stirring often to prevent sticking, until all the fat has rendered, about 20 minutes.
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4
Add the onion and continue simmering until the skin and onion are brown and crisp, 20 to 30 minutes.
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5
As the onion and skin begin to brown, stir more often to prevent the skin pieces from sticking to the pan.
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6
Remove the skillet from the heat and for safetys sake, allow the mixture to cool to lukewarm in the skillet.
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7
(If youre not going to listen to me, at least warm the jars before you pour the hot fat into them.)
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8
Strain the schmaltz through a fine-mesh strainer into clean glass jars, and cover the jars tightly.
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9
Dont be alarmed if there are tiny dark particles that sink to the bottom.
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10
The schmaltz will keep in the refrigerator for several weeks and in the freezer for months.
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11
Use the fat in place of oil for frying anything from onins to liver--and especially in place of oil for matzoh balls.
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12
Drain the gribenes on paper towels and sprinkle with salt to taste.
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13
Serve the gribenes plain as a snack or schmeared on bread, or use it in chopped liver, matzoh balls, or mashed potatoes.
