Shmaltz and Gribbenes

by Sharon Lebewohl

3/4 cup water
1 pound chicken fat/skin, chopped
1 medium onion, chopped

Put all the ingredients in a heavy bottomed pot over a low heat. The fat will begin to melt almost immediately. Stir it occasionally for approximately 20 minutes, as the fat continues to melt and the water evaporates. Simmer on low flame for 1-3 hours. The onion will brown and the skin will become brown and crisp. Remove these cracklings with a slotted spoon. This is the gribenes. The melted fat is the schmaltz.

Use the schmaltz in place of oil in chopped liver or kugel. Add salt and pepper to the gribenes. They can be eaten out of hand, like popcorn. Gribenes can be added to chopped liver, used like croutons in salads, or enjoyed with your favorite dipping sauce!

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