>> title: Schmaltz and Gribenes
>> category: Sauces & Gravies
>> tags: chicken, rendered fat, onion, stovetop, deli
>> counters: Deli
>> aka: chicken fat, rendered chicken fat, gribenes, grieven, griven, cracklings, chicken schmaltz
>> pairs-with: chopped-liver, matzo-ball-soup, deli-rye-bread
>> servings: 12
>> time: 1 hr 30 min

>> step: chop the fat and skin
Chop @chicken fat{12%oz}(340 g; the pads from inside a bird, or ask the butcher) and @chicken skin{4%oz}(115 g) into pieces the size of a stamp.

>> step: render 1 hr on the lowest heat
Melt @&(~1)chopped fat{} in a heavy pan with @water{1/4%cup}(60 mL) over the lowest flame you have and ~simmer{1%hr}, stirring now and then.

>> step: fry the onion 20 min to gribenes
Stir @yellow onion{1%medium}(sliced thin) into @&(~1)rendering fat{} and ~fry{20%min} until the skin has shrunk into hard brown curls and the onion has gone deep gold.

>> step: strain, salt the cracklings
Strain @&(~1)pan{} through a sieve into a clean jar, then toss the gribenes left behind with @kosher salt{1/2%tsp} and eat them warm, standing up, before anyone else finds them.