How to Make Schmaltz

Gribbenes --- the chicken skin cracklings.. Dry the skin and fat and place in a deep pan. SLOWLY heat the pan and the fat will start to melt. The fat will melt slowly, and as it heats, the skin will fry slowly. You know when the scmaltz is completly rendered when the skin is brown and crisp. (You may want to add 1-2 tbs. of chopped onion once the fat has gotten hot). Remove the pot from the heat and remove the skin. Put skin on a paper towel to drain. Salt the gribbenes if you like. When the scmaltz has cooled considerably pour into a jar and refrigerate (it will harden and turn yellowish/white) Many folks use the gribbenes as a snack, or add them to their recipe for chopped liver. The schmaltz can be used in any way you use fat, except for deep frying. (Matzo balls come to mind)