Schmaltz And Gribenes Rendered Chicken Fat Recipes

SCHMALTZ AND GRIBENES

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.

SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)

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.

SCHMALTZ (RENDERED CHICKEN FAT) RECIPE

Steps:

• In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. Bring to a simmer over high heat, then lower heat to medium-low and continue to simmer, stirring frequently, until fat has mostly rendered, water has cooked off, and chicken skin and fat pieces are small, browned, and starting to crisp, about 50 minutes. Add onion and cook, stirring frequently until lightly browned, about 10 minutes.
• Strain rendered chicken fat (schmaltz) through fine mesh strainer and use as directed. Reserve crisped chicken skin, fat, and onion (called gribenes in Yiddish), if desired (they can be eaten as a snack with salt, or stirred into chopped liver).

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 (RENDERED CHICKEN FAT)

Steps:

• Combine all ingredients in a medium saucepan. Partially cover the pan and bring the mixture to a simmer over medium heat. The fat will begin to crackle as it cooks. When you no longer hear the fat crackle, remove the lid, reduce the heat to low, and continue to cook until the skin becomes crispy, about 15 to 25 minutes. Lower the heat, if necessary, to keep the skin from browning too quickly. Set aside to cool slightly.
• Strain into a small bowl. If desired, reserve the crispy skin. Refrigerate, covered for up to 1 week.
• Tip: Trim the chicken fat and skin from whole birds before roasting and store it in the freezer until there is enough to render, or ask your butcher for some.