Go Back
–+ servings

Schmaltz and Gribenes

Rendered chicken fat and the crisp cracklings left behind, the essential cooking fat of Ashkenazi kitchens.
Print Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: Jewish
Servings: 1 batch (1 1/2 cups)
Calories: 120kcal

Ingredients

  • 1 lb chicken skin and fat chopped
  • 1 onion sliced
  • 1/2 cup water
  • Salt to taste

Instructions

  • Combine chicken skin and fat with water in a heavy skillet over medium-low heat.
  • Cook 30–35 minutes, stirring occasionally, as the fat renders and the water evaporates.
  • Add onion and continue cooking 10–15 minutes, until the skin pieces are deeply golden and crisp.
  • Strain the rendered fat into a jar, reserving the crisp bits, called gribenes, separately.
  • Season gribenes with salt. Store schmaltz in the refrigerator for up to a month.

Nutrition

Serving: 2tbsp | Calories: 120kcal
Tried this recipe?Let us know how it was!