SCHMALTZ AND GRIBENES

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Schmaltz and Gribenes image

Provided by Sharon Lebewohl

Categories     Chicken     Onion     Passover     Pan-Fry     Kosher

Yield Makes about 2 cups

Number Of Ingredients 4

4 cups chicken fat and skin, cut into 1/2-inch pieces or smaller
Kosher salt
Pinch of pepper
1 cup onion rings, about 1/8-inch thick

Steps:

  • 1. Wash fat and skin well in a colander, and pat dry. Place in a heavy skillet, and sprinkle lightly with salt and pepper.
  • 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.
  • 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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