Schmaltz and Gribenes (Rendered Chicken Fat)

DrGaellon's Note:

The classic Jewish fat for use in meat dishes. The clarified fat is called "schmaltz," and the onion and crispy skin bits are called "gribenes." Gribenes are an essential addition to chopped liver and mashed potatoes (for knish or blintz fillings, or just for eating) or scrambled eggs. The water is necessary to keep the onions from burning before the fat melts. Serving size approx 1 tbsp.

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 30

Yield: 1.0 pound

• 1 lb raw chicken fat
• 2 large onions , roughly chopped
• ½ cup water
• 1 tablespoon kosher salt

Directions:

1. 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.
2. 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.