This recipe uses the fat and skin from about 4 chickens. You can save it up in your freezer over the course of time. For even more flavorful schmaltz, add a few cloves of garlic.
Ingredients
Makes about 2 cups
Step 1
1. Wash fat and skin well in a colander, and pat dry. Place in a heavy skillet, and sprinkle lightly with salt and pepper.
Step 2
2. Cook, uncovered, over low heat (you can turn it up a bit once the fat has begun melting). When the fat starts to melt and get slightly brown, add onions (and garlic cloves if you like), and continue cooking until onions and cracklings are golden brown and crunchy.
Step 3
3. When partially cooled, strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar. Poor schmaltz into another jar, cover, and refrigerate.
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Reviews (5)
Back to Top这是正宗的Russian-Jewish-immigrant-approved recipe i learned from my own Bubbe Golde. it's easy as pie to make, and when spread on an onion roll or thick-sliced challah, then topped with sliced dead-ripe tomatoes and onions, lightly salted, makes one of civilization's best-ever sandwiches. seriously.
hollisevon
Brooklyn, NY
10/6/2018
in addition, gribenes, lightly salted (i call them *Jewish chiccharones*), are literally melt-in-your-mouth delicious. a generous amount of them, chopped up and mixed in, takes Egg Salad to another level entirely.
hollisevon
Brooklyn, NY
10/6/2018
This recipe brought me back to my youth. Oh those friday nights at Grandma's house!
Anonymous
Columbus, OH
4/26/2004
This is a treat in Germany that you don't see that often anymore. Once cool, smear a piece of brown bread thinly with the schmaltz, sprinkle the crispy chicken skin over it and eat it ... sounds bizarre but is really lovely. If you make this in advance, then take the skin and roast it for a couple of minutes as hot as you can to get it crunchy again before serving.
Anonymous
2/24/2004
I find if you put some water in the pan and bring to a boil the fat begins to render out more quickly. Just lower the heat so it doesn't splatter, and simmer out the water leaving the fat and skin to brown. In Germany, I ate in a place that served the schmaltz and gribenes seasoned with toasted minced onions, salt and pepper as a appetizer spread with crackers. Tasted great.
Jordan
Zanesville, OH
12/13/2003
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