Schmaltz and Gribeness
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
Yield:2 cups
- 2pounds chicken fat and skin
- 1cup water
- 1large onion, shredded
- 2teaspoons salt
Preparation
- Step 1
Cut the chicken skin in ¼-inch strips and dice the fat. 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.
- Step 2
Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden, about 5 minutes.
- Step 3
Strain the mixture and add the salt to the solid part: the skin and onion called gribeness. The remaining liquid is the schmaltz. Both should be stored in tightly covered containers in the refrigerator. They will keep for up to a month. Use schmaltz for frying and sauteeing or as a spread. Gribeness can be used to garnish mashed potatoes and salads or eaten as finger food.
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