Schmaltz and Gribeness

1. 1

   Cut the chicken skin in 1/4-inch strips and dice the fat.

2. 2

   Place the skin and fat in a large, heavy skillet, add the water, and simmer over medium heat for 35 to 45 minutes until the water has evaporated.

3. 3

   Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden, about 5 minutes.

4. 4

   Strain the mixture and add the salt to the solid part: the skin and onion called gribeness.

5. 5

   The remaining liquid is the schmaltz.

6. 6

   Both should be stored in tightly covered containers in the refrigerator.

7. 7

   They will keep for up to a month.

8. 8

   Use schmaltz for frying and sauteeing or as a spread.

9. 9

   Gribeness can be used to garnish mashed potatoes and salads or eaten as finger food.

* Per serving · 4 servings · Values may vary.

No additional tips available.