Shmaltz

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut up the chicken fat into 1 inch chunks.
  • Cut the skin into pieces, about the same size as the fat.
  • Cut the onion into quarters, and then into slices.
  • Do not mince the onion.
  • In a heavy, preferably non-stick pot, place the chicken fat and the skin.
  • Over a medium-high fire, let it cook until the fat has melted and the skin is beginning to get golden brown.
  • Add the onion and the salt (you decide how much).
  • Once you add the onions, don't leave the pot alone.
  • Mix frequently to avoid sticking and buring.
  • Keep cooking until the onions are a gorgeous golden brown color and the skin pieces are dark brown (but not black).
  • The skin has now turned into something heavenly called gribenes.
  • Remove the pot from the flame.
  • Let cool and then strain the mixture into a glass or metal bowl.
  • Pat the gribenes with a paper towel.
  • You can now pour the cooled shmaltz into a jar and keep it indefinitely in the fridge or freezer.
  • Keep the gribenes separate from the shmaltz in another jar.
  • Your shmaltz is now ready to be used in matzo balls, kugels, chopped liver, and for frying.
  • Gribenes are best eaten in a sandwich with chopped liver, or sprinkled on the chopped liver as an edible garnish.
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