Schmaltz and Gribenes

Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won’t have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer. If your butcher won’t sell it to you, the best way to obtain chicken skin and fat is to collect trimmings in the freezer every time you buy a whole bird. Or you can strip the skin and fat from chicken thighs and save the skinless meat to use in other recipes.

Ingredients

• ¾ pound chicken skin and fat, diced (use scissors, or freeze then dice with a knife)
• ¾ teaspoon kosher salt
• ½ medium onion, peeled and cut into 1/4-inch slices (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    374 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 0 grams carbohydrates; 8 grams protein; 89 milligrams cholesterol; 479 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1/2 cup schmaltz, 2 cups gribenes

Preparation

1. In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
2. Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
3. Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.

• If you’d rather make the schmaltz in the oven (less splatter), skip the water, spread salted skin and fat on a baking sheet, and bake at 350 degrees, stirring every 10 minutes. Add onion after 15 minutes. The timing will be about the same for both methods.

1 hour 30 minutes