Schmaltz and Gribeness

Ingredients

• 2 pounds chicken fat and skin
• 1 cup water
• 1 large onion, shredded
• 2 teaspoons salt

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    4112 calories; 452 grams fat; 135 grams saturated fat; 202 grams monounsaturated fat; 94 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 0 grams protein; 385 milligrams cholesterol; 2333 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Cut the chicken skin in 1/4-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. Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden, about 5 minutes.
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.