Schmaltz is the Yiddish term for rendered poultry fat. Gribenes are the crispy skins and pieces of meat that rendered with the fat. This is the Jewish version of cracklins!

• Pastured Chicken Cracklins, diced
• A pinch or two sea salt
• 1/4 medium onion per lb of Cracklins, peeled and cut into 1/4-inch slices (optional)

1. In a large skillet toss the skin and fat with salt and 1 tablespoon water and spread out in one layer.
2. Over medium heat, cook the skin and fat until the fat is turning liquid and the skin is becoming golden around the edges.
3. Add onions and continue cooking, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned - this can take another 45 minutes or so.
4. Strain through a sieve.
5. Pour the schmaltz into a clean jar, and use liberally in other recipes! Rendered like this, the schmaltz will keep in your fridge for a long time.
6. Let the gibenes rest on a paper towel-lined plate for a moment, or as long as you can contain yourself.
7. Eat the gribenes as is, or on a piece of challah. Yum!

If you like your gribenes on the crispier side, return to the skillet and cook over high heat until done to taste.