Chicken Schmaltz

October 10, 2018 • 0 comments

Chicken Schmaltz
Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that are the bits of fried 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.
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In a large nonstick skillet over medium heat, add the chicken skins and 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 skins to be crispier, return to the skillet and cook over high heat until done to taste. Drain skins on a paper-towel-lined plate and salt.

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