The browned chicken skin and onion, called gribenes, are a delicious by-product of schmaltz. Keep the temperature low to avoid overcooking the fat. It should remain clear and yellow, not brown with an overly roasted flavour.
Makes: 120g schmaltz and 60g gribenes
Ingredients
Skin and fat from 8 chicken thighs or 450g miscellaneous reserved chicken skin and fat
60ml water
1 Spanish onion, diced
Method
● Cook the chopped chicken fat and skin in a small amount of water to begin the rendering at a gentle temperature. Once the water and the moisture in the fat and skin have cooked off, the fat can rise above 100°C and the browning can begin.
● When the skin is very lightly browned and plenty of fat has been rendered, add the chopped onion.
● Strain the fat and reserve the gribenes.
● The schmaltz is ready to use immediately or be refrigerated for up to a week, or frozen. Gribenes should also be refrigerated or frozen.
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