Gribenes
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.
For 4 servings
4 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Chicken Skin and Onion
- b.Rinse the chicken skin under cold water and pat it thoroughly dry with paper towels. This is crucial for achieving maximum crispiness.
- c.Using kitchen shears or a sharp knife, cut the skin and any attached fat into uniform, 1-inch pieces.
- d.Thinly slice the onion into even half-moons.
- 2
Step 2
- a.Render the Fat (Schmaltz)
- b.Place the chicken skin pieces and water into a cold, heavy-bottomed skillet or Dutch oven. Do not preheat the pan.
- c.Turn the heat to medium-low. The water will help the fat begin to render without burning the skin.
- d.Cook for 25-30 minutes, stirring occasionally. The fat will slowly melt, the water will evaporate, and the skin pieces will begin to shrink and turn golden.
- 3
Step 3
- a.Fry the Onions and Crisp the Gribenes
- b.Once the skin pieces are golden and have released most of their fat, add the sliced onions to the skillet.
- c.Continue to cook over medium-low heat, stirring more frequently now, for another 15-20 minutes.
- d.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.
- e.If things are browning too quickly, reduce the heat to low.
- 4
Step 4
- a.Drain, Season, and Store Schmaltz
- b.Using a slotted spoon, carefully remove the gribenes and onions from the hot fat, letting the excess drip back into the pan.
- c.Transfer the gribenes and onions to a plate lined with paper towels to absorb any remaining fat.
- d.While still warm, sprinkle generously with kosher salt and optional black pepper. Toss gently to combine.
- e.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Start with a cold pan. This is the most important step for rendering the fat slowly and evenly, resulting in crispy skin and clear schmaltz.
- 2Patience is key. Do not rush the rendering process by increasing the heat, as this can burn the skin before the fat has fully rendered.
- 3Dry the skin thoroughly. Any excess moisture will cause the hot fat to splatter and will prevent the skin from getting perfectly crisp.
- 4Save the schmaltz! This rendered chicken fat is a culinary treasure. Use it for roasting potatoes, making matzo balls, or sautéing vegetables for incredible flavor.
- 5Gribenes are best served immediately while they are warm and at their crispiest.
- 6For extra flavor, add a few whole, peeled garlic cloves along with the onions.
Adapt it for your goals.
Garlic Gribenes
Add 3-4 whole, smashed garlic cloves to the pan along with the onions. They will become sweet and crispy.
Spicy GribenesSpicy Gribenes
Sprinkle a pinch of cayenne pepper or red pepper flakes along with the salt for a spicy kick.
Herbaceous GribenesHerbaceous Gribenes
Toss the finished gribenes with finely chopped fresh dill or parsley for a fresh, herbaceous note.
Why this is on our healthy list.
Source of Collagen
Chicken skin is a natural source of collagen, a protein that is essential for skin, joint, and connective tissue health.
Natural Cooking Fat
The rendered schmaltz is a pure, single-ingredient animal fat, free from the additives and trans fats found in some processed cooking oils.
Keto-Friendly
Being high in fat and protein with virtually no carbohydrates, gribenes can be a suitable snack for those following a ketogenic diet.
Rich in Flavor
Using traditional fats like schmaltz can enhance the flavor of foods, potentially leading to greater satisfaction with smaller portions.
Frequently asked questions
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.