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jar of chicken schmaltz and bowl of gribenes.
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5 from 2 votes

Chicken Schmaltz and Gribenes

Discover the savory secrets of chicken schmaltz and gribenes, the golden duo you can create at home with chicken skins.
Prep Time15 minutes
Cook Time2 minutes
Total Time17 minutes
Course: Condiment
Cuisine: American, Jewish
Servings: 16 tablespoons
Author: Christie Vanover

Ingredients

  • 2 cups chicken skins or fat

Instructions

  • Prep skins: Remove the chicken skins from any part of the chicken and chop into pieces*.
  • Render: Place the skins in a medium sauce pan over low heat and simmer for about 2 hours.
  • Strain: Once the fat is rendered and the remaining pieces of fat are crispy, pour the liquid through a strainer into a pitcher.
  • Jar: Pour the strained liquid into a jar. Let cool to room temperature. Then, cover and store in the refrigerator.
  • Gribenes: Salt the leftover crispy bits, which are called gribenes, and eat right away or save in the fridge for up to 3 days.

Notes

*If you're a competitive pitmaster like me, you can also use the fat you scrape from your Competition Chicken Thighs along with any torn skins.

Nutrition

Calories: 115kcal | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 11mg