Schmaltz Grieven The Best Of The Best Food

SCHMALTZ AND GRIBENES

Steps:

• In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
• Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
• Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.

SCHMALTZ (GRIEVEN) (((THE BEST OF THE BEST)))

Steps:

• Cover the bottom of a large skillet with peanut oil.
• In the skillet, over medium-high heat, sauté and render the chicken fat with skin, the onions that are quartered and sliced thin, and the salt, until the skin and onions are golden brown and crisp, but not burnt.
• When the onions are nearly done, add 2 teaspoons of baking soda.
• Remove the skin and drain the skin on paper towel.
• Break the skin into small pieces and return the pieces of skin to the chicken fat and onion mixture.
• This is called"grieven".
• Divide the grieven into 3 to 4 ounce portions, and freeze each portion in tightly sealed plastic freezer bags for at least 3 weeks or indefinitely, using it as needed.

EASY POTATO KNISHES

Steps:

• Saute onion in chicken schmaltz or vegetable oil until lightly browned.
• Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
• Separate biscuits into layers.
• Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead.
• Place on cookie sheet that has been sprayed with Pam.
• Bake at 400 degrees Fahrenheit until golden brown.
• Can be frozen before baking.

SHMALTZ

Steps:

• Cut up the chicken fat into 1 inch chunks.
• Cut the skin into pieces, about the same size as the fat.
• Cut the onion into quarters, and then into slices.
• Do not mince the onion.
• In a heavy, preferably non-stick pot, place the chicken fat and the skin.
• Over a medium-high fire, let it cook until the fat has melted and the skin is beginning to get golden brown.
• Add the onion and the salt (you decide how much).
• Once you add the onions, don't leave the pot alone.
• Mix frequently to avoid sticking and buring.
• Keep cooking until the onions are a gorgeous golden brown color and the skin pieces are dark brown (but not black).
• The skin has now turned into something heavenly called gribenes.
• Remove the pot from the flame.
• Let cool and then strain the mixture into a glass or metal bowl.
• Pat the gribenes with a paper towel.
• You can now pour the cooled shmaltz into a jar and keep it indefinitely in the fridge or freezer.
• Keep the gribenes separate from the shmaltz in another jar.
• Your shmaltz is now ready to be used in matzo balls, kugels, chopped liver, and for frying.
• Gribenes are best eaten in a sandwich with chopped liver, or sprinkled on the chopped liver as an edible garnish.

SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)

Steps:

• Chop the fat into large chunks. Combine everything in a saucepan and place over medium-low heat. Cook slowly 1 1/2 - 2 hours, until the water has evaporated, the fat is completely melted, and the onion has turned dark mahogany brown, but not burned.
• Strain the clear fat into a clean jar and allow to cool to room temperature. Store in refrigerator up to 3 months, or in freezer up to a year. The gribenes should be used within a few days.

SCHMALTZ AND GRIBENESS

Steps:

• 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.