Gribenes

1. 1
   prep · ~5 min

   Chop the chicken skin.

   Cut the chicken skin with attached fat into strips roughly half an inch wide. If the skin came from a whole chicken, snip it into small, uniform pieces with kitchen shears.

2. 2
   fry · ~15 min

   Render the skin slowly.

   Place the chicken skin pieces and water in a cold, heavy-bottomed skillet. Set over medium-low heat and let the fat render gently, stirring occasionally. The water prevents burning while the fat melts out over the first 10 to 15 minutes.

   TIPStart with a cold pan and low heat — rushing this step burns the skin before the fat renders.
3. 3
   fry · ~30 min

   Add the onions and continue frying.

   Once the skin has released most of its fat and the pieces are beginning to brown, stir in the sliced onions. Raise the heat slightly to medium and cook, stirring every few minutes, until the onions are deep golden and the skins are mahogany-crisp.

   TIPWatch closely during the final 5 minutes — the onions go from caramelized to burnt quickly.
4. 4
   prep · ~2 min

   Drain and season the gribenes.

   Remove the pan from heat. Using a slotted spoon, transfer the crispy skin and onion bits to a plate lined with paper towels. Sprinkle with salt and black pepper while still hot.

5. 5
   prep · ~1 min

   Strain and save the schmaltz.

   Pour the golden liquid fat remaining in the pan through a fine-mesh strainer into a heatproof jar. This rendered schmaltz keeps in the refrigerator for weeks and is liquid gold for chopped liver, matzo balls, or spreading on bread.

   TIPSchmaltz solidifies when chilled — scoop out what you need and it melts instantly in a hot pan.
6. 6
   serve

   Serve warm or at room temperature.

   Pile the gribenes into a small bowl and serve as a crunchy snack or a savory topping for chopped liver, mashed potatoes, or rye bread with a pinch of flaky salt.

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