5.0 from 27 votes
Gribenes | Roast Chicken Skin
Gribenes, salty and perfectly-crisp roast chicken skin, are an important part of Jewish cuisine and they're incredibly delish little morsels to boot.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 609 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 3 prigs fresh thyme
- 9 ounces chicken skin (available from most local butchers), cut into pieces
- 3 tablespoons homemade chicken stock or canned chicken broth
- sea salt to taste
Instructions
- Preheat the oven to 350°F (177°C).
- Toss the thyme sprigs in a roasting pan and plop the chicken skins on top. Add the chicken stock, and roast, uncovered, until the skins are nearly crisp, 30 to 40 minutes, stirring or flipping the chicken skins every 10 minutes.
- Drain the fat, called schmaltz, and save. It's great to cook with.
- Return the pan to the oven until the chicken skins are crisp, 12 to 20 minutes more. (Note, the chicken skins will be more like the crisp skin on a roast chicken than the puffed skin of pork rinds.) Lavish with salt to taste. Originally published September 16, 2014.
Cup of Yum
Nutrition Information
Serving
1portion
Calories
609kcal
(30%)
Carbohydrates
1g
(0%)
Protein
67g
(134%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
350mg
(117%)
Sodium
411mg
(17%)
Fiber
0.1g
(0%)
Sugar
0.2g
(0%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 609
% Daily Value*
| Serving | 1portion | |
| Calories | 609kcal | 30% |
| Carbohydrates | 1g | 0% |
| Protein | 67g | 134% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 350mg | 117% |
| Sodium | 411mg | 17% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.