Shmaltz

• 6 ounces chicken fat
• 3 ounces chicken skin, shredded
• 1 large onion, peeled and thinly sliced

1. In a heavy skillet, combine the fat with the chicken skin and onion.
2. Cook slowly for 45 minute.
3. The undissolved bits of fat, the skin, and the onion should be golden.
4. Strain the fat through washed cheesecloth.
5. The gribenes will remain in the cheesecloth.

chicken fat, chicken skin, onion

Taken from www.food.com/recipe/shmaltz-263816 (may not work)