Schmaltz With Gribenes

In trimming the fat and skin from the poultry, try not to include bits of the meat. Place the cut up skin and diced fat in a heavy bottomed sauce pan and simmer very, very slowly over low heat. At the beginning of the simmer, add the onions. Watch carefully giving the pan a shuckel ever now and then. You will see the cracklings and onions get brown. Be careful, you do not want them to get black. You can tell if it is finished by lifting some of the fat in a silver spoon, if it continues to simmer, it is done. Put a crockery bowl in the sink, large enough to hold the liquid schmaltz. Place a metal strainer over that, and poor the schmaltz through. The liquid that collects in the bottom of the pan, will look like liquid gold. Put the griebenes and onions on several layers of paper towels and drain. When the schmaltz cools a little, and before it begins to harden, pour it off into a glass jar. It will last in the refrigerator for quite awhile.