SCHMALTZ AND GRIBENES
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.
SCHMALTZ-ROASTED BRUSSELS SPROUTS
Roasting brussels sprouts in schmaltz - rendered poultry fat -gives them an incredibly nutty richness that you can't get from any other fat. If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They may be strained out of store-bought schmaltz; if you don't have them, just omit them here.) This recipe goes particularly well with a nice roasted chicken, whose flavor underscores the schmaltz.
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. On a large rimmed sheet pan, toss together the brussels sprouts, schmaltz, garlic, bay leaves, salt and pepper. Spread everything out into one even layer.
- Roast for 25 to 30 minutes, until the outer brussels sprouts leaves are browned and crisp, tossing halfway through. Garnish with gribenes if you have them.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 291 milligrams, Sugar 3 grams
SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)
The classic Jewish fat for use in meat dishes. The clarified fat is called "schmaltz," and the onion and crispy skin bits are called "gribenes." Gribenes are an essential addition to chopped liver and mashed potatoes (for knish or blintz fillings, or just for eating) or scrambled eggs. The water is necessary to keep the onions from burning before the fat melts. Serving size approx 1 tbsp.
Provided by DrGaellon
Categories European
Time 2h5m
Yield 1 pound, 30 serving(s)
Number Of Ingredients 4
Steps:
- Chop the fat into large chunks. Combine everything in a saucepan and place over medium-low heat. Cook slowly 1 1/2 - 2 hours, until the water has evaporated, the fat is completely melted, and the onion has turned dark mahogany brown, but not burned.
- Strain the clear fat into a clean jar and allow to cool to room temperature. Store in refrigerator up to 3 months, or in freezer up to a year. The gribenes should be used within a few days.
Nutrition Facts : Calories 140.4, Fat 15.1, SaturatedFat 4.5, Cholesterol 12.9, Sodium 232.9, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 0.1
SCHMALTZ AND GRIBENESS
Provided by Molly O'Neill
Categories condiments, project
Time 1h
Yield 2 cups
Number Of Ingredients 4
Steps:
- 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.
- Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden, about 5 minutes.
- 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.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 30 grams, Carbohydrate 1 gram, Fat 45 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 14 grams, Sodium 150 milligrams, Sugar 0 grams
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