Schmaltz Grieven The Best Of The Best Recipes

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SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)



Schmaltz and Gribenes (Rendered Chicken Fat) image

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

1 lb raw chicken fat
2 large onions, roughly chopped
1/2 cup water
1 tablespoon kosher salt

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 (GRIEVEN) (((THE BEST OF THE BEST)))



Schmaltz (Grieven) (((The Best of the Best))) image

Use the schmaltz (grieven) in the potato filling of knishes, chopped chicken or beef liver, matzoh balls, kugel, home fried potatoes, etc.. This will add the most delicious flavor you have ever tasted. Rather than saving the fat and skin when I make a chicken, I go to a specialty gourmet market and I purchase the chicken fat and skin from their meat department. It's very inexpensive.

Provided by Alan Leonetti

Categories     Low Protein

Time 30m

Yield 1 pound

Number Of Ingredients 5

1 lb chicken fat, with skin (from uncooked chicken)
3 large onions
peanut oil
2 teaspoons baking soda
2 teaspoons salt

Steps:

  • Cover the bottom of a large skillet with peanut oil.
  • In the skillet, over medium-high heat, sauté and render the chicken fat with skin, the onions that are quartered and sliced thin, and the salt, until the skin and onions are golden brown and crisp, but not burnt.
  • When the onions are nearly done, add 2 teaspoons of baking soda.
  • Remove the skin and drain the skin on paper towel.
  • Break the skin into small pieces and return the pieces of skin to the chicken fat and onion mixture.
  • This is called"grieven".
  • Divide the grieven into 3 to 4 ounce portions, and freeze each portion in tightly sealed plastic freezer bags for at least 3 weeks or indefinitely, using it as needed.

Nutrition Facts : Calories 4275, Fat 453.4, SaturatedFat 135.4, Cholesterol 385.9, Sodium 7181.6, Carbohydrate 45.5, Fiber 6.3, Sugar 19.3, Protein 4.1

SCHMALTZ AND GRIBENES



Schmaltz and Gribenes image

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

3/4 pound chicken skin and fat, diced (use scissors, or freeze then dice with a knife)
3/4 teaspoon kosher salt
1/2 medium onion, peeled and cut into 1/4-inch slices (optional)

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

SCHMALTZ AND GRIBENES



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.

SCHMALTZ AND GRIBENESS



Schmaltz and Gribeness image

Provided by Molly O'Neill

Categories     condiments, project

Time 1h

Yield 2 cups

Number Of Ingredients 4

2 pounds chicken fat and skin
1 cup water
1 large onion, shredded
2 teaspoons salt

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

CHOPPED CHICKEN LIVER PATE (APPETIZER)



Chopped Chicken Liver Pate (Appetizer) image

This is an authentic Jewish (not Kosher) recipe for the best Chopped Chicken Liver pate you have ever had. It is actually a recipe of my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. A few minor additions were made thru the years.

Provided by Alan Leonetti

Categories     Chicken

Time 1h15m

Yield 1 batch

Number Of Ingredients 12

1/2 cup peanut oil
1 onion, diced fine (in food processor)
2 lbs chicken livers (give or take)
3 ounces cream sherry
2 teaspoons garlic powder
4 hard-boiled eggs
2 tablespoons butter
1 small onion (thinly sliced)
6 tablespoons schmaltz (chicken fat)
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
salt
pepper

Steps:

  • In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
  • Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
  • This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
  • You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
  • When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
  • Boil the 4 eggs until hard boiled.
  • Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
  • Add the cream sherry and cook an additional minute.
  • Remove from pan and allow to cool.
  • In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
  • DO NOT OVERMIX!
  • Add salt, pepper and sugar and adjust as necessary.

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Jan 14, 2013 Once the fat melts and the skin begins to brown, your schmaltz is ready! This took me about 15-20 minutes. Drain the schmaltz into a cup and it …
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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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