Mile End's Gribenes and Schmaltz

Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Mile End's Gribenes and Schmaltz
60 min.
8
121kcal

Suggestions


If you're looking to elevate your culinary repertoire with a dish that embodies rich flavor and tradition, look no further than Mile End's Gribenes and Schmaltz. This delightful recipe is not only gluten-free and dairy-free, but it also adheres to a low FODMAP diet, making it a versatile choice for various dietary needs. With just two simple ingredients—chicken skin and kosher salt—you can create a mouthwatering side dish that will impress your family and friends.

The process of rendering chicken skin into crispy gribenes and flavorful schmaltz is a time-honored technique that brings out the best in this often-overlooked ingredient. As the chicken skin bakes, it transforms into crunchy morsels that are perfect for snacking or as a topping for salads and soups. The resulting schmaltz, a golden liquid gold, is a fantastic cooking fat that adds depth and richness to any dish.

Ingredients

  • servings kosher salt 
  • pounds skin-on chicken drumsticks with its fat

Equipment

  • frying pan
  • baking sheet
  • paper towels
  • oven
  • pot
  • sieve
  • roasting pan
  • cutting board

Directions

  1. Spread the chicken skin and fat out on a baking sheet in an even layer.
  2. Place the tray in the freezer until the skin is partially frozen, about 1 hour. (This will make it easier to cut.)
  3. Transfer the chicken skin to a cutting board and cut it into 3-inch-long strips; then cut each strip crosswise into 1/2-inch pieces.
  4. Preheat the oven to 350 degrees.
  5. Place the chicken skin pieces in a large roasting pan and toss them with 2 teaspoons of salt.
  6. Bake for 20 minutes, then remove the pan from the oven to give the skin pieces a stir. Return them to the oven and continue to bake, stirring every 10 minutes or so, until the chicken skin pieces have rendered their fat and are crisp and nicely browned. (The cooking should be monitored closely, especially as the chicken skin pieces start to brown, because they can go from browned to burned very quickly.)
  7. Remove the pan from the oven and let it cook for 15 minutes.
  8. Carefully pour all the contents of the roasting pan through a metal strainer into a metal pot or other heatproof vessel. Leave the container over the pot to let the gribenes drain a couple of minutes more; then transfer the gribenes to a tray or plate lined with several layers of paper towels. Allow both the schmaltz and the gribenes to cool to room temperature.
  9. Season the gribenes with more salt to taste if needed, and store them in an airtight container at room temperature for up to 3 days.
  10. Transfer the schmaltz to a covered container and refrigerate it for up to 2 weeks.

Nutrition Facts

Calories121kcal
Protein45.57%
Fat54.15%
Carbs0.28%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
5.2339130121729%

Nutrients percent of daily need

Calories:120.8kcal
6.04%
Fat:7.06g
10.86%
Saturated Fat:1.86g
11.63%
Carbohydrates:0.08g
0.03%
Net Carbohydrates:0.08g
0.03%
Sugar:0g
0%
Cholesterol:69.9mg
23.3%
Sodium:272.81mg
11.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.36g
26.73%
Selenium:14.74µg
21.06%
Vitamin B3:3.67mg
18.37%
Phosphorus:126.12mg
12.61%
Vitamin B6:0.25mg
12.61%
Zinc:1.46mg
9.73%
Vitamin B5:0.79mg
7.86%
Vitamin B2:0.13mg
7.46%
Vitamin B12:0.42µg
6.96%
Potassium:169.47mg
4.84%
Vitamin B1:0.06mg
4.1%
Magnesium:15.2mg
3.8%
Iron:0.48mg
2.67%
Copper:0.05mg
2.32%
Vitamin K:1.9µg
1.81%