Schmaltz and Gribenes

Skillet Method

1. Rinse the pound of chicken skin and fat, pat dry, then chop it into small 1/2 inch pieces.
2. Toss the chicken skin pieces with 1 tsp kosher salt and 1/4 tsp black pepper. Place the skin and fat into a skillet on the stovetop (make sure it's cast iron or nonstick!) and turn heat to medium low. Cover the skillet and let it cook on medium low for about 15 minutes. Liquid fat will start to pool at the bottom of the skillet.
3. Uncover the skillet and raise heat to medium. At this point you can add onion, which will give you an onion-flavored darker colored schmaltz, or you can render the fat without onion for a cleaner, purer fat with no onion essence. Most Jewish cooks prefer to render the fat with onion. Let the skin and fat cook for another 15-20 minutes, breaking the pieces apart with a spatula and stirring frequently, until the skin starts to brown and curl at the edges. At this point there should be quite a bit of liquid fat at the bottom of the pan—this liquid is your schmaltz.
4. Remove pan from heat. Pour the schmaltz from the skillet into a container, using a mesh strainer to catch any small pieces of skin. A golden oil will result—this is called schmaltz. It can be used in a variety of Jewish dishes or as a cooking fat.
5. If you cooked the onions as the fat rendered, your oil will be a darker golden color with an orange hue. The schmaltz will stay liquid at room temperature; it will become solid and opaque if you refrigerate it.
6. If you cooked the skin and onion together, return to medium heat and continue cooking in the skillet until the skin is deeply golden, curled and crispy, and the onions are dark brown. Drain on a paper towel and serve.
7. If you did not cook the onions with the skin, you can cook them after the schmaltz is collected. Return the cooked chicken skin and fat to the skillet. 
8. Turn heat to medium and sauté the mixture for about 20 minutes, stirring frequently. Don’t leave them alone for long or they’ll burn! Adjust heat lower as needed to keep from blackening too much.When pieces are dark brown and crispy, remove the gribenes from the skillet with a slotted spoon and drain them on a paper towel. They become crispier as they cool.
9. Gribenes can be snacked on as-is or added to other dishes as a topping.

Baking Sheet Method

1. Rinse the pound of chicken skin and fat, pat dry, then chop it into small 1/2 inch pieces.Cut your onions into slices, then cut slices into pieces around 1/4 inch long.
2. Preheat oven to 350 degrees F. Toss the chicken skin and fat with 1 tsp kosher salt and 1/4 tsp black pepper, then spread it out into a single layer on an ungreased baking sheet.
3. Place baking sheet in the oven and let it roast for 20 minutes, until the skin starts to turn golden and curl at the edges. Fat will have started collecting on the sheet.
4. Add onions to the hot baking sheet, spreading them out evenly throughout the chicken skin. 
5. Return to oven and continue roasting for another 40-50 minutes until the skin is golden brown and crispy and the onions are dark brown. When stirring, make sure to move the pieces on the outside towards the center, and move the center pieces out towards the middle, so the pieces evenly brown.
6. When the pieces become crispy, remove from the oven and let the tray cool down. Strain the fat from the tray through a mesh strainer into a collection container. 
7. The gribenes are delicious to snack on or used as a topping. The schmaltz should be saved and used in a variety of savory dishes. In will keep for several weeks in the refrigerator.