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Schmaltz and Gribenes

Yellowish in color, with pieces of fried chicken skin and onions that gives it the flavor, you will delight in a taste of the olden days.
Course Appetizer, Lunch
Cuisine Jewish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings


  • fat and skin from one chicken
  • 1/4 cup yellow onion, peeled and diced
  • 1 apple, (with peel on), sliced


  1. Wash the chicken skin and pat dry. Cut into small diced pieces. Put the skin into a pot and heat on low heat. When the skin is almost melted, add the onions and apple slices. When the onion is brown, remove from heat and let cool. Strain everything well.
  2. The onion and the rendered fat can be stored in the refrigerator. Discard the apple slices. This can be used in chopped liver, kasha varniskes, or spread on bread or matzos.