Schmaltz recipe


1 cup chicken skin and/or chicken fat

1/2 of a small onion

Pinch of salt


Place chicken skin/fat in a medium-sized pot and cook slowly over medium heat for 10 minutes.

Add onion and a pinch of salt and continue cooking until all the fat is rendered and chicken skin and fat are brown and crispy, approximately 15 minutes more. Cool in pot for 10 minutes.

Place a piece of cheesecloth over a small jar and pour the contents of the pot over the cheesecloth. Cover the jar and store in the refrigerator. Drain the gribenes and onion on paper towels and indulge yourself.