Schmaltz And Gribenes Recipe And Photo Tutorial
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 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 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.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h30m
Yield 1/2 cup schmaltz, 2 cups gribenes
Number Of Ingredients 3
Steps:
- 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.
- Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
- 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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 0 grams, Fat 25 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 132 milligrams, TransFat 0 grams
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HOW TO MAKE SCHMALTZ AND GRIBENES | WHAT JEW …
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- Put the skin, onions and salt in a large saute pan over low heat. The fat will begin to melt immediately and the onions with start to sweat. 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 15-20 minutes.
- 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!
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