gribenes

• “A friend of mine calls gribenes "chicken crack" - both addictive and dangerous.”

  Articles

• “By using chicken skin for its texture and powerful flavor in all sorts of dishes, chefs are legitimizing what used to be a guilty pleasure, whether they call it gribenes, yakitori kawa or cracklings.”

  The Seattle Times

• “Baking S - The same little bits from rendered chicken fat are called "gribenes" in yiddish.”

  Pork Rilettes

• “My rabbi friend reminded me about the Jewish bacon of my youth, gribenes, pieces of chicken skin deep fried in schmaltz, onions and salt until crispy brown.”

  The Huffington Post: Jay Weston: The Atkins "Schmaltz" Diet: Memories of Jewish Food!

• “Traditionally you would just use a bit of raw minced onion in the mix, but I like the strong caramelized onion in the schmaltz, it gives you that nice gribenes flavor.”

  Latke-Vision: It Sure Beats The Yule Log

• “There's going to be confit, a giant pot of duck soup, gribenes-a salty, crunchy garnish for a salad or other use, and a fancy duck breast dinner dish for 2 people.”

  Odd Ducks

• “The latter are the gribenes, which you can lift out with a slotted spoon and put on some paper towels to drain.”

  Odd Ducks

• “So Jews fattened the geese, ate their meat, used their fat, made gribenes cracklings out of the skin and enjoyed their livers.”

  Simon & Schuster: The Foie Gras Wars

• “The seller takes off the little fatty globs along the breast edges before he weighs the chicken; the fat is deep yellow and makes fabulous gribenes.”

  turkey time

• “One of Mr. Hall's signature dishes at the Gorbals, his restaurant in Los Angeles, is a take on a B.L.T.: a gribenes, lettuce and tomato sandwich, served on rye with horseradish mayo.”

  NYT > Home Page

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