Schmaltz And Gribenes Recipes

SCHMALTZ AND GRIBENES

Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken 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. If your butcher won't sell it to you, the best way to obtain chicken skin and fat is to collect trimmings in the freezer every time you buy a whole bird. Or you can strip the skin and fat from chicken thighs and save the skinless meat to use in other recipes.

Provided by Melissa Clark

Categories dinner, lunch, main course

Time 1h30m

Yield 1/2 cup schmaltz, 2 cups gribenes

Number Of Ingredients 3

Schmaltz and Gribenes image

Steps:

In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon 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 gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 0 grams, Fat 25 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 132 milligrams, TransFat 0 grams

Ingredients

3/4 pound chicken skin and fat, diced (use scissors, or freeze then dice with a knife)
3/4 teaspoon kosher salt
1/2 medium onion, peeled and cut into 1/4-inch slices (optional)

SCHMALTZ AND GRIBENES

Provided by Sharon Lebewohl

Categories Chicken Onion Passover Pan-Fry Kosher

Yield Makes about 2 cups

Number Of Ingredients 4

Schmaltz and Gribenes image

Steps:

1. Wash fat and skin well in a colander, and pat dry. Place in a heavy skillet, and sprinkle lightly with salt and pepper.
2. Cook, uncovered, over low heat (you can turn it up a bit once the fat has begun melting). When the fat starts to melt and get slightly brown, add onions (and garlic cloves if you like), and continue cooking until onions and cracklings are golden brown and crunchy.
3. When partially cooled, strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar. Poor schmaltz into another jar, cover, and refrigerate.

Ingredients

4 cups chicken fat and skin, cut into 1/2-inch pieces or smaller
Kosher salt
Pinch of pepper
1 cup onion rings, about 1/8-inch thick

SCHMALTZ-ROASTED BRUSSELS SPROUTS

Roasting brussels sprouts in schmaltz - rendered poultry fat -gives them an incredibly nutty richness that you can't get from any other fat. If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They may be strained out of store-bought schmaltz; if you don't have them, just omit them here.) This recipe goes particularly well with a nice roasted chicken, whose flavor underscores the schmaltz.

Provided by Melissa Clark

Categories dinner, lunch, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Schmaltz-Roasted Brussels Sprouts image

Steps:

Heat oven to 400 degrees. On a large rimmed sheet pan, toss together the brussels sprouts, schmaltz, garlic, bay leaves, salt and pepper. Spread everything out into one even layer.
Roast for 25 to 30 minutes, until the outer brussels sprouts leaves are browned and crisp, tossing halfway through. Garnish with gribenes if you have them.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 291 milligrams, Sugar 3 grams

Ingredients

1 pound brussels sprouts, trimmed, large ones halved, small ones left whole
3 tablespoons schmaltz (see recipe)
2 smashed garlic cloves
2 bay leaves
Kosher salt and black pepper, to taste
1/2 cup gribenes, roughly chopped, for garnish (optional, see recipe)

SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)

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.

Provided by DrGaellon

Categories European

Time 2h5m

Yield 1 pound, 30 serving(s)

Number Of Ingredients 4

Schmaltz and Gribenes (Rendered Chicken Fat) image

Steps:

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.
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.

Nutrition Facts : Calories 140.4, Fat 15.1, SaturatedFat 4.5, Cholesterol 12.9, Sodium 232.9, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 0.1

Ingredients

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

SCHMALTZ AND GRIBENESS

Provided by Molly O'Neill

Categories condiments, project

Time 1h

Yield 2 cups

Number Of Ingredients 4

Schmaltz and Gribeness image

Steps:

Cut the chicken skin in 1/4-inch strips and dice the fat. Place the skin and fat in a large, heavy skillet, add the water, and simmer over medium heat for 35 to 45 minutes until the water has evaporated.
Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden, about 5 minutes.
Strain the mixture and add the salt to the solid part: the skin and onion called gribeness. The remaining liquid is the schmaltz. Both should be stored in tightly covered containers in the refrigerator. They will keep for up to a month. Use schmaltz for frying and sauteeing or as a spread. Gribeness can be used to garnish mashed potatoes and salads or eaten as finger food.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 30 grams, Carbohydrate 1 gram, Fat 45 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 14 grams, Sodium 150 milligrams, Sugar 0 grams

Ingredients

2 pounds chicken fat and skin
1 cup water
1 large onion, shredded
2 teaspoons salt

More about "schmaltz and gribenes recipes"

HOW TO MAKE SCHMALTZ AND GRIBENES | WHAT JEW …

Web Jan 14, 2013 Put the skin, fat and onions in a large NONSTICK saute pan over low heat. The fat will begin to melt immediately and the onions with …
From whatjewwannaeat.com
4.5/5 (2)
Category Appetizer
Cuisine Jewish
Total Time 40 mins

Put the skin, onions and salt in a large saute pan over low heat. The fat will begin to melt immediately and the onions with start to sweat. Stir every so often with a rubber spatula. Once the fat melts and the skin begins to brown, your schmaltz is ready! This took me about 15-20 minutes.
To make gribenes, put the skin and onions back in the pan after draining the schmaltz and cook over medium-low until the skin is crispy and the onions and caramelized. About 30-40 more minutes. Make sure you skin is in very small pieces or the onions will be ready before it is crisp. Finish with more salt if needed.
Version two: You can also cook just the chicken skin alone first, then drain the schmaltz and add in the onions and finish cooking. This will lead to a lighter color schmaltz!

Schmaltz And Gribenes Recipes

SCHMALTZ AND GRIBENES

SCHMALTZ AND GRIBENES

SCHMALTZ-ROASTED BRUSSELS SPROUTS

SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)

SCHMALTZ AND GRIBENESS

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