Schmaltz and Gribeness - chicken

Method

• Cut the chicken skin in 1/4-inch strips and dice the fat.
• Place the skin and fat in a large, heavy skillet, add the water, and simmer over medium heat for 35 to 45 minutes until the water has evaporated.
• Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden, about 5 minutes.
• Strain the mixture and add the salt to the solid part: the skin and onion called gribeness.
• The remaining liquid is the schmaltz.
• Both should be stored in tightly covered containers in the refrigerator.
• They will keep for up to a month.
• Use schmaltz for frying and sauteeing or as a spread.
• Gribeness can be used to garnish mashed potatoes and salads or eaten as finger food.