Gribenes

Fry the Onions and Crisp the Gribenes

• Once the skin pieces are golden and have released most of their fat, add the sliced onions to the skillet.
• Continue to cook over medium-low heat, stirring more frequently now, for another 15-20 minutes.
• Cook until the onions are deep golden brown and crispy, and the chicken skin (now gribenes) is dark golden and very crisp. Be vigilant to prevent burning.
• If things are browning too quickly, reduce the heat to low.

Drain, Season, and Store Schmaltz

• Using a slotted spoon, carefully remove the gribenes and onions from the hot fat, letting the excess drip back into the pan.
• Transfer the gribenes and onions to a plate lined with paper towels to absorb any remaining fat.
• While still warm, sprinkle generously with kosher salt and optional black pepper. Toss gently to combine.
• Allow the rendered schmaltz in the pan to cool for about 10 minutes, then strain it through a fine-mesh sieve into a clean glass jar. Seal and store in the refrigerator.