Klatskin's Gribenes (Episode
would sit eating these at night, the way we eat chips while watching
1 large chicken
(at least 5 pounds)
1 large onion, chopped
Kosher salt to taste
- Remove the
fat and the fatty skin from the chicken. Slice in small strips,
approximately 1 inch long, measuring about 1½ cups.
- 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.
- 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).