Schmaltz Grieven The Best Of The Best Recipes
SCHMALTZ AND GRIBENES
Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won't have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer. If your butcher won't sell it to you, the best way to obtain chicken skin and fat is to collect trimmings in the freezer every time you buy a whole bird. Or you can strip the skin and fat from chicken thighs and save the skinless meat to use in other recipes.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h30m
Yield 1/2 cup schmaltz, 2 cups gribenes
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 0 grams, Fat 25 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 132 milligrams, TransFat 0 grams
SCHMALTZ (GRIEVEN) (((THE BEST OF THE BEST)))
Use the schmaltz (grieven) in the potato filling of knishes, chopped chicken or beef liver, matzoh balls, kugel, home fried potatoes, etc.. This will add the most delicious flavor you have ever tasted. Rather than saving the fat and skin when I make a chicken, I go to a specialty gourmet market and I purchase the chicken fat and skin from their meat department. It's very inexpensive.
Provided by Alan Leonetti
Categories Low Protein
Time 30m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Cover the bottom of a large skillet with peanut oil.
- In the skillet, over medium-high heat, sauté and render the chicken fat with skin, the onions that are quartered and sliced thin, and the salt, until the skin and onions are golden brown and crisp, but not burnt.
- When the onions are nearly done, add 2 teaspoons of baking soda.
- Remove the skin and drain the skin on paper towel.
- Break the skin into small pieces and return the pieces of skin to the chicken fat and onion mixture.
- This is called"grieven".
- Divide the grieven into 3 to 4 ounce portions, and freeze each portion in tightly sealed plastic freezer bags for at least 3 weeks or indefinitely, using it as needed.
Nutrition Facts : Calories 4275, Fat 453.4, SaturatedFat 135.4, Cholesterol 385.9, Sodium 7181.6, Carbohydrate 45.5, Fiber 6.3, Sugar 19.3, Protein 4.1
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.
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