SHMALTZ

Steps:

• Cut up the chicken fat into 1 inch chunks.
• Cut the skin into pieces, about the same size as the fat.
• Cut the onion into quarters, and then into slices.
• Do not mince the onion.
• In a heavy, preferably non-stick pot, place the chicken fat and the skin.
• Over a medium-high fire, let it cook until the fat has melted and the skin is beginning to get golden brown.
• Add the onion and the salt (you decide how much).
• Once you add the onions, don't leave the pot alone.
• Mix frequently to avoid sticking and buring.
• Keep cooking until the onions are a gorgeous golden brown color and the skin pieces are dark brown (but not black).
• The skin has now turned into something heavenly called gribenes.
• Remove the pot from the flame.
• Let cool and then strain the mixture into a glass or metal bowl.
• Pat the gribenes with a paper towel.
• You can now pour the cooled shmaltz into a jar and keep it indefinitely in the fridge or freezer.
• Keep the gribenes separate from the shmaltz in another jar.
• Your shmaltz is now ready to be used in matzo balls, kugels, chopped liver, and for frying.
• Gribenes are best eaten in a sandwich with chopped liver, or sprinkled on the chopped liver as an edible garnish.