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Crispy, savory fried chicken skin with golden onions, a classic Ashkenazi Jewish delicacy. This recipe renders chicken fat into liquid gold (schmaltz) while creating an irresistibly crunchy snack, perfect for topping chopped liver or enjoying on its own.
Prepare the Chicken Skin and Onion
Render the Fat (Schmaltz)
Fry the Onions and Crisp the Gribenes
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Crispy, savory fried chicken skin with golden onions, a classic Ashkenazi Jewish delicacy. This recipe renders chicken fat into liquid gold (schmaltz) while creating an irresistibly crunchy snack, perfect for topping chopped liver or enjoying on its own.
This jewish_american recipe takes 55 minutes to prepare and yields 4 servings. At 530.31 calories per serving with 15.51g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain, Season, and Store Schmaltz
Add 3-4 whole, smashed garlic cloves to the pan along with the onions. They will become sweet and crispy.
Sprinkle a pinch of cayenne pepper or red pepper flakes along with the salt for a spicy kick.
Toss the finished gribenes with finely chopped fresh dill or parsley for a fresh, herbaceous note.
Chicken skin is a natural source of collagen, a protein that is essential for skin, joint, and connective tissue health.
The rendered schmaltz is a pure, single-ingredient animal fat, free from the additives and trans fats found in some processed cooking oils.
Being high in fat and protein with virtually no carbohydrates, gribenes can be a suitable snack for those following a ketogenic diet.
Using traditional fats like schmaltz can enhance the flavor of foods, potentially leading to greater satisfaction with smaller portions.
Gribenes are a traditional Ashkenazi Jewish dish consisting of crispy fried chicken or goose skin cracklings, typically served with fried onions. They are a byproduct of rendering chicken fat to make schmaltz.
You can ask your local butcher to save chicken skin and fat for you. Alternatively, you can buy bone-in, skin-on chicken thighs or a whole chicken and remove the skin yourself. Save the meat for another recipe.
Schmaltz is rendered chicken fat. It's a flavorful cooking fat that can be used in place of oil or butter. It's famously used in matzo balls, chopped liver, and for roasting potatoes or vegetables to give them a rich, savory flavor.
Store gribenes in an airtight container at room temperature for up to 2 days, though they will lose some crispness. Store the strained schmaltz in a sealed jar in the refrigerator for up to 3 months or in the freezer for up to a year.
This usually happens for two reasons: either the fat was not rendered long enough (low and slow is key), or the skin was not dried properly before cooking. Ensure you cook until the pieces are deep golden brown and very crisp.
Gribenes are a high-fat, high-calorie indulgence and should be eaten in moderation. While chicken fat is a natural animal fat free of trans fats, the dish is rich and best enjoyed as a special treat rather than a daily food.
A 1/4 cup serving of gribenes (about 40g) contains approximately 200-250 calories, primarily from fat. The exact number can vary based on the fat-to-skin ratio of your starting ingredient.