How to Make Schmaltz and Gribenes

How to make schmaltz- the champagne of fat!

Recipe by Amy Kritzer on January 14, 2013

Prep time: PT10M

Cook time: PT80M

Total time: PT90M

Rating

4.75 stars (4 reviews)

Chicken, Chicken Fat, Fat, Gluten Free, Gribenes, Meat, Passover, Schmaltz, Appetizers, Holidays

Put the skin, onions and salt in a large NONSTICK saute pan over medium heat. The fat will begin to melt immediately and the onions with start to sweat. Once sizzling, lower heat to medium low. Stir every so often with a rubber spatula. Once the fat melts and the skin begins to brown, your schmaltz is ready! This took me about 40-50 minutes.
Drain the schmaltz into a cup and it is ready to use.
To make gribenes, put the skin and onions back in the pan after draining the schmaltz and cook over medium-low until the skin is crispy and the onions and caramelized. About 30-40 more minutes. Make sure you skin is in very small pieces or the onions will be ready before it is crisp. Finish with more salt if needed.
Version two: You can also cook just the chicken skin alone first, then drain the schmaltz and add in the onions and finish cooking. This will lead to a lighter color schmaltz!

Nikki on 2023-10-30 (5 stars):
I've been making schmaltz for years, but this is the first recipe I've seen where you remove the rendered chicken fat as soon as it's all melted, and then continue with the gribenes. I was pleasantly surprised at the beautiful, pure and clear colour of the schmaltz. The taste is perfect. I used some to make the filling for kasha knishes and boy what a difference in the exquisite schmaltz taste, as compared with unsatisfactory substitutions I've been making in order to prepare this dish healthfully. Never again. Accolades to you. (I gave away the gribenes - that stuff can kill you.)