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     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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