Chicken fat (schmaltz) and skin are staples in traditional cuisine, rendered to create a rich cooking fat and savory, crispy cracklings known as gribenes. By slowly melting down chicken skin and fat trimmings on a stovetop, you produce a versatile ingredient ideal for roasting potatoes, searing meats, or sautéing, offering a flavorful alternative to butter or oil.

Using the Components:

• Schmaltz (Rendered Fat): Use for roasting vegetables, frying eggs, or in savory dishes like chopped liver.

• Gribenes (Crispy Skin): The leftover crispy skin can be salted and eaten as a snack or used as a garnish for salads and main dishes.

It contains selenium, choline, and Vitamin E.