Ingredients
- 3 cups raw chicken skin, cut into pieces (around 1 lb)
- 2 large onions, diced
- water
Instructions
- Add chicken skin to a large saute pan over medium heat. Cover with water and cover pan.
- Bring to a simmer and then lower heat to low-medium.
- Cook until water has mostly evaporated, skin is near crispy and the fat has been released. This should take around 40-50 minutes.
- Drain off some of the fat into a container and add onion, continuing to cook for another 10-15 minutes.
- Strain all liquid through a fine mesh sieve. Reserve crispy chicken skin (called gribenes) and enjoy as a snack. (you may want to add a sprinkle of salt).
- Store schmaltz in an airtight container in the fridge for 2 weeks, or in the freezer for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Ingrediant
- Method: Stovetop
- Cuisine: Basics