MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Schmaltz & Gribenes
 Categories: Five, Poultry, Vegetables
      Yield: 2 Cups
 
    3/4 lb Chicken skin & fat; diced
    1/4 ts Salt
    1/2 md Onion; peeled, in 1/4"
           - slices (optional)
 
  In a large nonstick skillet over medium heat, toss chicken skin and
  fat with salt and 1 tb 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.
  
  TIP: If you'd rather make the schmaltz in the oven (less splatter),
  skip the water, spread salted skin and fat on a baking sheet, and
  bake @ 350°F/175°C, stirring every 10 minutes. Add onion after
  15 minutes. The timing will be about the same for both methods.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
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