Ingredients
- Skin and fat from 8 chicken thighs (or 2 cups/450 grams miscellaneous reserved chicken skin and fat)
- 1/4 cup/60 milliliters water
- 1 spanish onion, cut into medium dice
Preparation
Step 1
1. Cook the chopped chicken fat and skin in a small amount of water to begin the rendering at a gentle temperature.
2. Once the water and the moisture in the fat and skin have cooked off, the fat can rise above 212°F/100°C and the browning can begin.
3. When the skin is lightly browned and plenty of fat has been rendered, add the chopped onion.
4. Be careful not to overcook the fat. It should remain clear and yellow, not brown with an overly roasted flavor.
5. The browned skin and onion, called gribenes, are a delicious by-product of making schmaltz.
6. Strain the fat and reserve the gribenes. The schmaltz is ready to use, to refrigerate for up to a week, or to freeze. The gribenes should also be refrigerated or frozen.