Schmaltz (Grieven) (((The Best of the Best)))

Alan Leonetti's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 1 pound

• 1 lb chicken fat , with skin (from uncooked chicken)
• 3 large onions
• peanut oil
• 2 teaspoons baking soda
• 2 teaspoons salt

Directions:

1. Cover the bottom of a large skillet with peanut oil.
2. 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.
3. When the onions are nearly done, add 2 teaspoons of baking soda.
4. Remove the skin and drain the skin on paper towel.
5. Break the skin into small pieces and return the pieces of skin to the chicken fat and onion mixture.
6. This is called"grieven".
7. 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.