Schmaltz and Gribenes
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Total: 1 hours, 30 minutes
Servings: 1.5
Author : Melissa Clark
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
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.
Step 2
Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
Step 3
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.