Schmaltz and Gribeness

Total Time
1 hour
Rating
4(7)
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Ingredients

Yield:2 cups
  • 2pounds chicken fat and skin
  • 1cup water
  • 1large onion, shredded
  • 2teaspoons salt
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

411 calories; 45 grams fat; 14 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 150 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

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

  3. 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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