Gribenes
Foodaism has been evangelizing the Jewish take on fried chicken skin for years. Here’s what I wrote back in January 2010. Below it is a video of me making gribenes and enjoying the ideal chicken skin dish: Gribenes Shooters. Hot crackly greasy chicken skin, and ice cold vodka.
Ingredients
- Chicken Skin and Fat Trimmed
- Onions Halved and sliced thin (enough to cover the bottom of the pan)
- Salt
Instructions
- Cut large pieces of skin into smaller pieces, around 1 or 2 inches.
- Heat a skillet and add all the chicken skin and fat. Cook over low to moderate heat until the fat is rendered from the skin and the skin begins to turn golden brown.
- Toward the end of the cooking, turn down the heat to avoid burning and watch carefully. When the bits of skin are the color of an autumn leaf, remove from the pan with a slotted spoon and place on a paper towel to drain.
- Add enough thinly sliced onion to cover bottom of pan but still stay submerged in the schmaltz. Fry over moderate heat until very crispy and brown. Drain separately on paper towels.
- Just before serving, toss gribenes with onion in a small dish, sprinkle with salt, and serve.
