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Nutrition Facts
Serving Size 1 (29g) Recipe makes 30 servings
Calories 140
Calories from Fat 135		(96%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 232mg		9%
Potassium 14mg		0%
Total Carbohydrate 1.0g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 0.1g		0%
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Schmaltz and Gribenes (Rendered Chicken Fat)

Recipe #328209 | 2¼ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DrGaellon
Sep 30, 2008

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.

SERVES 30 , 1 pound (change servings and units)

Ingredients

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

Directions

1
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.
2
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.