1 lb. chicken fat
1 small onion, diced
¼ cup water
Cut skin and fat into 1 inch pieces and place everything into a heavy
pot over a very low light. Simmer gently for about 45 minutes until
all the fat has melted and the skin is crisp and brown. Strain. The
crispy skin is called gribenes. Try some schmaltz spread on a piece
of rye bread or challah with a little gribenes on top. Sprinkle with salt.
M-m-m-m good! Keeps well in a glass container in the refrigerator for
a long time.