Ultimate Crispy Schmaltz (Grieven) Recipe for Flavorful Dishes

Schmaltz (Grieven) Recipe: The Ultimate Flavor Enhancer

Prepare to embark on a culinary journey with one of the most revered ingredients in traditional Jewish cuisine: Schmaltz, also known as Grieven. This recipe is a masterclass in turning chicken fat and skin into a savory, crispy delicacy that will elevate your dishes to a new level of deliciousness. Schmaltz is perfect for adding rich flavor to potato knishes, matzoh balls, kugel, home-fried potatoes, and so much more. If you’re seeking that extra punch of flavor, you’ve come to the right place. Let’s dive into the steps that will transform humble chicken fat into a treasure trove of flavor.

Ingredients

• Chicken Fat: 1 pound (you can find this at a specialty gourmet market if not available at your regular grocery store)
• Onions: 3 large onions, quartered and thinly sliced
• Baking Soda: 2 teaspoons
• Salt: 2 teaspoons
• Peanut Oil: Enough to cover the bottom of your skillet

Equipment

• Large skillet
• Paper towels
• Tightly sealed plastic freezer bags

Instructions

1. Prepare Your Skillet: Start by covering the bottom of a large skillet with peanut oil. This will create a base for rendering the chicken fat and skin.

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2. Sauté the Ingredients: Place the skillet over medium-high heat. Add the chicken fat and skin along with the sliced onions and salt. Sauté the mixture, stirring occasionally, until both the chicken skin and onions become golden brown and crispy. Be careful not to let them burn. The goal is to achieve a rich, golden color that signifies flavor.

3. Add Baking Soda: As the onions and chicken skin approach the desired crispiness, sprinkle in the 2 teaspoons of baking soda. This helps to enhance the crisping process, making the grieven (crisped chicken skin) extra delightful.

4. Drain and Cool: Once the onions and chicken skin are perfectly crispy, remove them from the skillet. Place them on a paper towel-lined plate to drain excess fat and cool down.

5. Break into Pieces: Once cooled, break the crispy chicken skin into small, bite-sized pieces. Return these pieces to the skillet with the rendered chicken fat and onion mixture. This final step blends the flavors together, creating a perfect medley of crispy skin and rich fat.

6. Portion and Store: Divide the finished grieven into 3 to 4-ounce portions. Place each portion into tightly sealed plastic freezer bags. Store them in the freezer for at least 3 weeks or indefinitely. This way, you’ll have ready-to-use flavor enhancers at your convenience.

Cooking Tips

• Quality Ingredients: For the best results, use high-quality chicken fat and skin. Specialty gourmet markets often have the best selections.
• Adjust Salt: You can adjust the salt according to your taste preference, especially if you plan to use grieven in various dishes.
• Storage: Ensure that the freezer bags are tightly sealed to prevent freezer burn and maintain flavor.

Nutrition Information (Per Pound)

• Calories: 4275
• Fat: 453.4 grams
• Saturated Fat: 135.4 grams
• Cholesterol: 385.9 mg
• Sodium: 7181.6 mg
• Carbohydrates: 45.5 grams
• Fiber: 6.3 grams
• Sugar: 19.3 grams
• Protein: 4.1 grams

This Schmaltz (Grieven) recipe is more than just a cooking ingredient—it’s a flavor enhancer that has been cherished in Jewish cooking traditions. Whether you’re adding it to matzoh balls or using it to fry up some crispy potatoes, this schmaltz will add a layer of taste that is hard to match. Enjoy your culinary creation and the rich, savory results it brings to your dishes!