Schmaltz And Gribenes Rendered Chicken Fat Recipes

SCHMALTZ AND GRIBENES

Steps:

• 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.
• Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
• 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.

RENDERED CHICKEN FAT (SCHMALTZ)

Steps:

• Gather the ingredients.
• Place the fat and skin scraps in a heavy-bottomed, nonreactive pot ( cast iron , copper, and aluminum can give your schmaltz an off taste). Cook over low heat, stirring occasionally until the scraps render most of their fat and begin to brown.
• Add the onion, if using. Raise the heat to medium. Continue to cook, stirring frequently, until the chicken scraps are golden brown and crispy, but not burnt. Turn off the heat and let cool for a few minutes.
• Strain into a heatproof glass or Pyrex container. Canning jars work well for this. A fine-mesh strainer will work in a pinch, but cheesecloth or a paper or cloth coffee filter are best.
• Cover tightly and store in the refrigerator for up to six months.

SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)

Steps:

• Chop the fat into large chunks. Combine everything in a saucepan and place over medium-low heat. Cook slowly 1 1/2 - 2 hours, until the water has evaporated, the fat is completely melted, and the onion has turned dark mahogany brown, but not burned.
• Strain the clear fat into a clean jar and allow to cool to room temperature. Store in refrigerator up to 3 months, or in freezer up to a year. The gribenes should be used within a few days.

SCHMALTZ (RENDERED CHICKEN FAT)

Steps:

• Combine all ingredients in a medium saucepan. Partially cover the pan and bring the mixture to a simmer over medium heat. The fat will begin to crackle as it cooks. When you no longer hear the fat crackle, remove the lid, reduce the heat to low, and continue to cook until the skin becomes crispy, about 15 to 25 minutes. Lower the heat, if necessary, to keep the skin from browning too quickly. Set aside to cool slightly.
• Strain into a small bowl. If desired, reserve the crispy skin. Refrigerate, covered for up to 1 week.
• Tip: Trim the chicken fat and skin from whole birds before roasting and store it in the freezer until there is enough to render, or ask your butcher for some.

SCHMALTZ AND GRIBENES

Steps:

• 1. Wash fat and skin well in a colander, and pat dry. Place in a heavy skillet, and sprinkle lightly with salt and pepper.
• 2. Cook, uncovered, over low heat (you can turn it up a bit once the fat has begun melting). When the fat starts to melt and get slightly brown, add onions (and garlic cloves if you like), and continue cooking until onions and cracklings are golden brown and crunchy.
• 3. When partially cooled, strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar. Poor schmaltz into another jar, cover, and refrigerate.

SCHMALTZ AND GRIBENESS

Steps:

• Cut the chicken skin in 1/4-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.
• Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden, about 5 minutes.
• 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.