Advertisement
Ingredients
2 pounds chicken fat and skin
1 cup water
1 large onion, shredded
2 teaspoons salt
Nutritional analysis per serving
1 gram carbs; 43 milligrams cholesterol; 457 calories; 23 grams monosaturated fat; 11 grams polyunsaturated fat; 15 grams saturated fat; 50 grams fat; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut the chicken skin in ¼-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.
- Step 2
Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden, about 5 minutes.
- Step 3
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.
Private Notes