Schmaltz and Gribenes
also called chicken fat · rendered chicken fat · gribenes · grieven · griven · cracklings · chicken schmaltz
- Deli
- serves 12
- recipe says 1 hr 30 min
- Sauces & Gravies
Three ways to read this recipe
The table
| 12 oz(340 g; the pads from inside a bird, or ask the butcher)chicken fat | chop the fat and skin | render 1 hr on the lowest heat | fry the onion 20 min to gribenes | strain, salt the cracklings |
| 4 oz(115 g)chicken skin | ||||
| 1/4 cup(60 mL)water | ||||
| 1 medium(sliced thin)yellow onion | ||||
| 1/2 tspkosher salt | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.5 things to get out.
1chop the fat and skin
2render 1 hr on the lowest heat
goes in with what step 1 made
3fry the onion 20 min to gribenes
goes in with what step 2 made
4strain, salt the cracklings
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 20 min2 of 4 steps give no time
- Needs you
- about 20 min
chop the fat and skin
not timedfrom the start
render 1 hr on the lowest heat
1 hrwalk awayfrom the start
fry the onion 20 min to gribenes
20 minneeds you1 hr in
strain, salt the cracklings
not timed1 hr 20 min in
- needs you
- you can walk away
- never timed
Goes with
See how it is written
>> title: Schmaltz and Gribenes
>> category: Sauces & Gravies
>> tags: chicken, rendered fat, onion, stovetop, deli
>> counters: Deli
>> aka: chicken fat, rendered chicken fat, gribenes, grieven, griven, cracklings, chicken schmaltz
>> pairs-with: chopped-liver, matzo-ball-soup, deli-rye-bread
>> servings: 12
>> time: 1 hr 30 min
>> step: chop the fat and skin
Chop @chicken fat{12%oz}(340 g; the pads from inside a bird, or ask the butcher) and @chicken skin{4%oz}(115 g) into pieces the size of a stamp.
>> step: render 1 hr on the lowest heat
Melt @&(~1)chopped fat{} in a heavy pan with @water{1/4%cup}(60 mL) over the lowest flame you have and ~simmer{1%hr}, stirring now and then.
>> step: fry the onion 20 min to gribenes
Stir @yellow onion{1%medium}(sliced thin) into @&(~1)rendering fat{} and ~fry{20%min} until the skin has shrunk into hard brown curls and the onion has gone deep gold.
>> step: strain, salt the cracklings
Strain @&(~1)pan{} through a sieve into a clean jar, then toss the gribenes left behind with @kosher salt{1/2%tsp} and eat them warm, standing up, before anyone else finds them.