Schmaltz and Gribenes Rendered Chicken Fat
Unlock the rich, old-world flavors of traditional Jewish cuisine with this recipe for Schmaltz and Gribenes, a celebrated delicacy that turns humble chicken skin and fat trimmings into culinary gold. Schmaltz, the silky rendered chicken fat, boasts a deep, savory essence—perfect for enhancing matzo balls, roasted vegetables, or a hearty kugel—while the gribenes, crispy bits of chicken skin and golden caramelized onions, deliver an irresistible crunch and aromatic punch. With a simple blend of ingredients and a low-and-slow cooking process, this recipe honors timeless cooking techniques, transforming kitchen scraps into an irresistible pantry staple. Easy to make, versatile, and brimming with heritage, this Schmaltz and Gribenes recipe is a delicious way to bring a touch of tradition to your modern kitchen.
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Recipe Information
Ingredients
- 2 pounds Chicken skin and fat trimmings
- 1 large Onion, finely chopped
- 0.5 teaspoons Salt
- 0.25 cups Water
Instructions
1. Gather your chicken skin and fat trimmings. Remove any stray feathers or inedible bits and roughly chop the skin and fat into small pieces to encourage even rendering.
2. In a large, heavy-bottomed skillet or saucepan, add the chopped chicken skin and fat along with 1/4 cup of water. The water helps prevent the fat from scorching in the beginning stages of rendering.
3. Place the pan over medium-low heat and begin rendering the fat. Stir occasionally to ensure the fat renders evenly and the pieces don't stick to the bottom.
4. After about 20–30 minutes, once the fat has begun to pool in the pan and the skin pieces (gribenes) start to crisp up, add the finely chopped onion and stir to combine.
5. Continue cooking over low heat, stirring occasionally to prevent burning, until the onion is golden brown and the chicken skin is deeply crispy. This will take another 20–30 minutes.
6. Sprinkle the salt over the mixture and stir to incorporate.
7. Using a slotted spoon, carefully remove the gribenes (crispy chicken skin and onion) from the pan and transfer them to a plate lined with paper towels to drain and cool.
8. Pour the rendered fat (schmaltz) through a fine-mesh strainer or cheesecloth into a heatproof container or jar, discarding any remaining solids.
9. Allow the schmaltz to cool before sealing and storing in the refrigerator. It will keep for up to 1 month or can be frozen for several months.
10. Serve the gribenes as a crunchy topping or snack, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.0 g | 465% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.4 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
