My husband Murray loves to make Schmaltz and Gribenes. Do you know what that is? Schmaltz is rendered chicken fat …the fat is cooked down to a liquid
Gribenes is cooked onion & chicken skin in the chicken fat
- Once the chicken skin and excess fat has been removed from the chicken, clean really well if needed and leave the fat attached.
- Cut the skin into small pieces about 1/2 inch big.
- Depending on how much skin you have, dice some onions. Use more onion then skin, Murray uses a ratio of 2-1, double the amount of onion to skin
- Put the skin, fat and onions into a frying pan on a medium heat and stir often. Once it starts to brown it can burn quickly so be careful!! This has a distinctive smell….so I like it when Murray makes this outside, we have a burner on the side of our BBQ……but of course you can make it in the house!!
- When the skin and fat are rendered and the onions are nice and brown, remove from heat.
- Murray uses a small ladle to remove the fat from he pan & put it into a jar for storage. It gets solid as it cools…Store this in the fridge. You can use a slotted spoon to remove the onions from the fat first if you want, then pour the fat into a jar, but be careful , it is very hot
- Put the onions onto paper towel to drain any fat off the fat so they remain nice and crisp
- Store the onions in the fridge as well
- The schmaltz lasts a long time….I use the onions sooner then the schmaltz…