Go to the Recipe: Hot Tip: Simple Schmaltz + Gribenes
As the first comment: where and how do we use these? Add to soup? Can the schmaltz be used to add to stock? Will it be too fatty? Gribines are cracklin from chicken. Where do we use it? More direction seems needed on this recipe.
I worked at a restaurant where we fried potato croquettes in schmaltz. Not the most economic use because it has a lower smoke point than oil and will break down faster. If you want to experiment, you can substitute the schmaltz for butter or some oils for various recipes. When it comes to gribenes I loved to flash fry them in schmaltz and just toss in some salt and pepper for a snack, or throw them in whatever you please. Egg and cheese sandwich with those tasty morsels is something to try.
In short, there is no right or wrong answer. Make it your Jewish (swiss) army knife of ingredients.
My kids snack on the gribines and I usually don't have many left. (We call them "chicken bacon"). What's left is tasty on polenta or stirred into mashed potatoes.
