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Schmaltz and Gribenes II (M, KLP, TNT)
Source: Self
Yield: varies

Fat and skin from 1 to 3 chickens, skin cut into pieces
2 tablespoons vegetable oil
1 medium-large onion, cut in quarters then sliced, not minced

In a medium, nonstick skillet, place the vegetable oil and the chicken fat and skin. Over a medium-high fire, cook until the fat is melted and the skins are beginning to become brown.

Then add the onions and sprinkle with salt and continue cooking. Once you have added the onions, watch carefully. Mix frequently to avoid sticking. Continue cooking until the onions are very golden and the skin pieces have formed quite dark gribenes pieces.

Let cool a little then strain the mixture into a metal or glass bowl and press paper towels on the strained skin pieces (gribenes). Put the melted schmaltz into a jar and refrigerate then freeze. Do the same with the gribenes in another jar.

The gribenes can now be eaten wrapped in challah, yum, and the schmaltz used in matzo balls or chopped liver or chopped eggs or cholent etc.

Schmaltz Tips: When you cook chickens, save all the fat and skin including the neck fat and skin, in the freezer until you have enough to make the schmaltz (about 1 to 3 chickens).

Always use a non stick pan, a medium size skillet I have found is best.

Don't add the onions until the fat is melted and the skin pieces have started to brown or the onions will cause the mixture to stick to the pan even if a nonstick pan is used.

Don't worry about cutting the skin into small pieces before cooking as it will be even easier to cut even with a plastic mixing spoon after they have cooked a while.

Posted by Elena Eder

Nutritional Info Per Serving: N/A