Schmaltz and Gribenes

1. 1

   In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer.

2. 2

   Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.

3. 3

   Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.

4. 4

   Strain through a sieve.

5. 5

   Reserve the schmaltz.

6. 6

   If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste.

7. 7

   Drain gribenes on a paper-towel-lined plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.