Replies

It's gourmet now. Same as pork rinds.

Schmaltz and Gribenes
Epicurious | October 1999
Sharon Lebewohl and Rena Bulkin
The Second Ave Deli Cookbook

yield: Makes about 2 cups

This recipe uses the fat and skin from about 4 chickens. You can save it up in your freezer over the course of time. For even more flavorful... more ›

subscribe to Bon Appétit
Ingredients
4 cups chicken fat and skin, cut into 1/2-inch pieces or smaller
Kosher salt
Pinch of pepper
1 cup onion rings, about 1/8-inch thick

Preparation1. Wash fat and skin well in a colander, and pat dry. Place in a heavy skillet, and sprinkle lightly with salt and pepper.

2. Cook, uncovered, over low heat (you can turn it up a bit once the fat has begun melting). When the fat starts to melt and get slightly brown, add onions (and garlic cloves if you like), and continue cooking until onions and cracklings are golden brown and crunchy.

3. When partially cooled, strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar. Poor schmaltz into another jar, cover, and refrigerate.