INGREDIENTS (Serves 6)
For the schmaltz
1 lb chicken skin and fat
pinch of salt
1/4 cup water
For the potatoes
4 russet potatoes, rinsed, scrubbed and sliced
4 cloves garlic, chopped
1-2 sprigs rosemary
3 tbsp. schmaltz
a dash of salt and pepper
gribenes and parsley for garnishing
Rinse and cut the chicken skins into pieces. It’s easiest to cut with scissors or freeze then cut with a knife. When the skin is in smaller pieces, it allows the schmaltz to render more easily.
In a non-stick or stainless steel medium sized pan, add the chicken, salt and water. Spread the chicken evenly on the bottom of the pan. Add the sliced onion on top. Cook on medium heat for 10 minutes until schmaltz starts to render. Then stir every 5-10 minutes for 45 mins to 1 hr until the skins are golden and crispy. Be careful not to burn them.
Remove the skins (gribenes) and pour schmaltz through a strainer. If small pieces come through the strainer, the place a paper towel in the strainer and repeat. The schmaltz will last for months in frozen in a sealed jar.
Preheat the oven to 400F/200C.
Place the sliced potatoes in a bowl with the schmaltz, garlic, rosemary, salt and pepper. Mix well. Place potatoes on a large baking tray and try to keep the potatoes from touching. If the tray is too crowded, use 2 trays. Bake for up to 1 hour, flipping after 30 minutes, until crisped to your liking.
Sprinkle with gribenes and chopped parsley. Serve hot.