📝 About This Recipe
Often called 'Jewish popcorn,' Gribenes are the crispy, golden treasures of Ashkenazi cuisine, born from the process of rendering schmaltz (chicken fat). These salty, decadent cracklings are tossed with deeply caramelized onions, offering a nostalgic crunch that tastes like the heart of a grandmother's kitchen. Traditionally served at festive occasions, they are a masterclass in zero-waste cooking and pure, savory indulgence.
🥗 Ingredients
The Cracklings
- 1.5 pounds Chicken Skin and Fat (cleaned and patted dry)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Cold Water (to help start the rendering process)
The Aromatics
- 2 large Yellow Onions (halved and thinly sliced into half-moons)
- 2 pieces Garlic Cloves (smashed, optional for extra depth)
Finishing Touches
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 4-6 slices Challah Bread (for serving)
👨🍳 Instructions
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1
Begin by cutting the chicken skin and fat into 1-inch squares. Use a sharp knife or kitchen shears; don't worry if they look small, as they will shrink significantly during cooking.
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2
Place the cut skin and fat into a cold, heavy-bottomed skillet or a wide Dutch oven. Cast iron is ideal for even heat distribution.
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3
Add 1/4 cup of cold water to the skillet. This prevents the skin from sticking and helps the fat begin to render without burning.
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4
Set the heat to medium-low. Allow the water to slowly simmer away. As it evaporates, the fat will begin to melt out of the skins.
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5
Cook for about 20-25 minutes, stirring occasionally. The skins will turn from opaque white to a pale tan color.
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6
Once the skins have released a significant amount of liquid fat (schmaltz), add the sliced onions and the smashed garlic to the pan.
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7
Increase the heat slightly to medium. Season the mixture with kosher salt and freshly cracked black pepper.
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8
Continue cooking for another 20-30 minutes. Stir frequently to ensure the onions and skin pieces brown evenly and do not stick to the bottom.
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9
The gribenes are ready when the skins are deep golden brown and crispy, and the onions have caramelized into a dark, jammy mahogany.
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10
Using a slotted spoon, carefully remove the crispy gribenes and onions from the hot fat and transfer them to a plate lined with paper towels to drain.
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11
Immediately sprinkle with a tiny bit more salt while they are hot for maximum flavor.
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12
Do not discard the liquid gold left in the pan! Strain the remaining schmaltz through a fine-mesh sieve into a clean glass jar. Store it in the fridge for roasting potatoes or making matzah balls.
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13
Serve the warm gribenes immediately while they are at their peak crunchiness.
💡 Chef's Tips
Always start with a cold pan and a little water to ensure the fat renders smoothly without scorching. If you can't find just skin, buy chicken backs or thighs and trim them yourself; the meatier bits of skin make for excellent gribenes. Watch the onions closely in the final 10 minutes; they can go from perfectly caramelized to burnt very quickly. For an extra-crispy result, ensure the chicken skin is as dry as possible before it hits the pan. Gribenes can be reheated in a dry skillet or a low oven, but they are truly best eaten within an hour of frying.
🍽️ Serving Suggestions
Sprinkle generously over a bowl of Chopped Liver for the ultimate texture contrast. Fold them into warm Kasha Varnishkes (buckwheat groats with bowtie pasta). Serve as a snack alongside a cold, crisp Lager or a glass of seltzer with lemon. Spread a thick slice of fresh Challah with some of the warm schmaltz and top with the crispy gribenes and onions. Use them as a decadent 'crouton' garnish for a hearty Matzah Ball Soup.