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1
Cut up the chicken fat into 1 inch chunks.
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2
Cut the skin into pieces, about the same size as the fat.
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3
Cut the onion into quarters, and then into slices.
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4
Do not mince the onion.
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5
In a heavy, preferably non-stick pot, place the chicken fat and the skin.
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6
Over a medium-high fire, let it cook until the fat has melted and the skin is beginning to get golden brown.
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7
Add the onion and the salt (you decide how much).
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8
Once you add the onions, don't leave the pot alone.
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9
Mix frequently to avoid sticking and buring.
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10
Keep cooking until the onions are a gorgeous golden brown color and the skin pieces are dark brown (but not black).
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11
The skin has now turned into something heavenly called gribenes.
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12
Remove the pot from the flame.
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13
Let cool and then strain the mixture into a glass or metal bowl.
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14
Pat the gribenes with a paper towel.
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15
You can now pour the cooled shmaltz into a jar and keep it indefinitely in the fridge or freezer.
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16
Keep the gribenes separate from the shmaltz in another jar.
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17
Your shmaltz is now ready to be used in matzo balls, kugels, chopped liver, and for frying.
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18
Gribenes are best eaten in a sandwich with chopped liver, or sprinkled on the chopped liver as an edible garnish.
