Best 4 Schmaltz And Gribenes Recipes
In the realm of culinary delights, schmaltz and gribenes stand as delectable treasures, a testament to the rich heritage of Jewish cuisine. Schmaltz, rendered chicken fat, embodies the essence of flavor and versatility, adding a golden hue and savory depth to an array of dishes. Gribenes, the crispy chicken skin cracklings, offer a delightful contrast in texture, a harmonious blend of crunch and chewiness that tantalizes the taste buds. Our culinary journey takes us through two enticing recipes, each showcasing the unique charm of these culinary gems.
The first recipe, Schmaltz, guides you through the traditional process of rendering chicken fat, transforming it into a golden elixir that elevates everything from latkes to roasted vegetables. With step-by-step instructions and helpful tips, you'll discover the secrets to creating perfect schmaltz, a versatile ingredient that adds a touch of magic to your culinary creations.
The second recipe, Gribenes, takes you on an adventure in crispy chicken skin indulgence. Learn how to transform chicken skin into delectable morsels, a delightful snack or an irresistible addition to salads and soups. With simple yet effective techniques, you'll master the art of creating gribenes that are crispy, flavorful, and downright addictive.
These recipes are more than just culinary instructions; they are a celebration of Jewish culture and tradition. As you embark on this culinary escapade, you'll not only create delicious dishes but also connect with the rich tapestry of flavors and textures that define Jewish cuisine. So, gather your ingredients, prepare your palate, and let's embark on a journey into the world of schmaltz and gribenes, where every bite tells a story.
SCHMALTZ AND GRIBENES
Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won't have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer. If your butcher won't sell it to you, the best way to obtain chicken skin and fat is to collect trimmings in the freezer every time you buy a whole bird. Or you can strip the skin and fat from chicken thighs and save the skinless meat to use in other recipes.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h30m
Yield 1/2 cup schmaltz, 2 cups gribenes
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 0 grams, Fat 25 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 132 milligrams, TransFat 0 grams
SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)
The classic Jewish fat for use in meat dishes. The clarified fat is called "schmaltz," and the onion and crispy skin bits are called "gribenes." Gribenes are an essential addition to chopped liver and mashed potatoes (for knish or blintz fillings, or just for eating) or scrambled eggs. The water is necessary to keep the onions from burning before the fat melts. Serving size approx 1 tbsp.
Provided by DrGaellon
Categories European
Time 2h5m
Yield 1 pound, 30 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 140.4, Fat 15.1, SaturatedFat 4.5, Cholesterol 12.9, Sodium 232.9, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 0.1
SCHMALTZ AND GRIBENESS
Provided by Molly O'Neill
Categories condiments, project
Time 1h
Yield 2 cups
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 30 grams, Carbohydrate 1 gram, Fat 45 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 14 grams, Sodium 150 milligrams, Sugar 0 grams
SCHMALTZ AND GRIBENES
Steps:
- 1. 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.
Tips:
- Choose the right fat: Traditionally, schmaltz is made with chicken fat, but you can also use duck fat, goose fat, or even beef fat. If you're using chicken fat, be sure to remove the skin before rendering.
- Render the fat slowly: The key to making good schmaltz is to render the fat slowly over low heat. This will allow the fat to render evenly and prevent it from burning.
- Strain the schmaltz: Once the fat has rendered, strain it through a cheesecloth-lined colander to remove any impurities. You can also skim off any foam that forms on the surface of the fat.
- Store the schmaltz properly: Schmaltz can be stored in a jar or container in the refrigerator for up to 6 months. You can also freeze schmaltz for up to a year.
- Use schmaltz in your cooking: Schmaltz can be used in a variety of dishes, including soups, stews, roasts, and fried foods. It can also be used as a spread for bread or crackers.
Conclusion:
Schmaltz is a versatile and flavorful fat that can be used in a variety of dishes. It's a great way to add richness and depth of flavor to your food. So next time you're looking for a new way to cook, give schmaltz a try. You won't be disappointed!
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