Schmaltz Grieven The Best Of The Best Recipes

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 AND GRIBENESS

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.

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

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

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.

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

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.