Schmaltz and Gribenes (crispy chicken skin pieces with fried onions)
6 servings
30 minutes
Schmaltz and Gribenes are a traditional European dish, especially popular in Jewish communities. Historically, it emerged as a way to efficiently use chicken fat and skin, turning them into a delicious treat. Crispy pieces of skin soaked in aromatic rendered fat and caramelized onions have a rich, deep flavor with a hint of sweetness and spiciness. This dish pairs perfectly with bread or potatoes and is often used as a crunchy side or tasty snack. Schmaltz and Gribenes are not only delicious but also carry the warmth of home cooking and age-old traditions.
1
Wash the chicken skin and dry it well. Cut into small pieces and place in a large pan. Season with salt and pepper.
- Chicken skin with fat: 4 glasss
- Coarse salt: to taste
- Ground black pepper: to taste
2
Place on low heat (you can constantly increase and decrease the heat). When the fat starts to melt and the skin pieces brown, add the sliced onions. Fry until the skin and onions are golden and crispy.
- Onion: 2 heads