Charlie Klatskin's Gribenes (Episode 8)

My grandfather would sit eating these at night, the way we eat chips while watching television today.

1 large chicken (at least 5 pounds)
1 large onion, chopped
Kosher salt to taste

1. Remove the fat and the fatty skin from the chicken. Slice in small strips, approximately 1 inch long, measuring about 1½ cups.
2. Place the chicken and onion in a heavy skillet. Cook for about 20-30 minutes over a low heat, stirring occasionally with a wooden spoon until the fat is melted. As the skin cooks the fat separates from it, and the skin becomes crispy.
3. Once the fat has mostly melted, turn up the heat to medium-high and continue to cook until the onions and skin are golden brown to black. Sprinkle with kosher salt. Using a slotted spoon, remove the crispy skin and onions from the pan and place them on a heavy paper to drain. Reserve the chicken fat in the pan or store in a jar. The fat can be used for cooking and is specially good for making chopped liver, potato pancakes, and matzah brei (matzah pancakes).

Yield: About 1 cup