JEWISH CHICKEN GRIEVEN OR GRIBENES - MUCH LIKE PORK CHICARRONES OR CRACKLINS
This is a “Schmaltz” recipe made from saved fatty chicken skins.
Save raw skin and fat from any chicken used, freezing a little at a time as you prepare chicken other chicken dishes. I like to save
the skin in the freezer in a Ziplock® bag or plastic container until I have a pound or two of fatty chicken skins. Then I can spend the
time to render it and make theschmaltz. After the schmaltz is made, there is another by-product called "Grieven
or Gribenes" which is similar to Chicarrones or Cracklins which are made from rendering pork rinds.
INGREDIENTS: SERVES 6
● 1 - 2 pounds saved and frozen chicken fat scraps saved for this purpose.
1. Slightly thaw the saved chicken skins and cut them into 1½ inch pieces.
2. Place the skin pieces in a non-stick medium sauce pan and place the pan on medium low heat.
3. Cook the skins until the chicken fat has run out of them and the skins are a grey color.
4. Strain the contents of the pan through a cheesecloth lined strainer and collect the rendered fat or "schmaltz".
5. Set aside the chicken skin pieces which should now be grey, limp and rendered of their fat. These will be used
for making the "Grieven or Gribenes". In Yiddish, grieven or gribenes literally means "scraps".
6. The Schmaltz is now basically done, but "schmaltz purist's" will heat the schmaltz again to remove any remaining
water, and strain again through a coffee filter to achieve the golden almost fluorescent final schmaltz.
7. The schmaltz is now ready to be jarred and saved in the refrigerator. It will keep for weeks.
8. Now we will make the Grieven or Gribenes.
INGREDIENTS: SERVES 4 as snacks or as a salad topping
● 1 large white or yellow onion cut into a large dice.
● 2 cloves of garlic, diced (optional)
● Pinches of spices such as cloves, allspice or cumin (optional)
● Kosher salt and fresh ground pepper to taste at the end
1. Place the cooked chicken skin pieces used for making the schmaltz into non-stick sauce pan and add what
aromatics or spices you are going to use. No oil or fat is needed as you will be utilizing any residual
fat from making the schmaltz. Cook the skins, onion and other ingredients over medium heat, stirring often
until the skins and onions are crispy and crunchy. They will be a deep golden brown when they are ready.
Place on a paper towel to absorb any remaining fat and to cool a bit. They are now ready to enjoy as a
snack, condiment or garnish. They are known as Jewish Pop-Corn, just to give you an idea of their use.
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEO(S) BELOW MIGHT BE OF HELP TO YOU.
U-TUBE VIDEO - HOW TO MAKE GRIBENES - ROB ESHMAN