- n. A snack food in Eastern European Jewish cuisine, combining cracklings of chicken or goose skin with fried onions
- n. Cracklings from rendered chicken fat
- From Yiddish גריבענעס (Wiktionary)
“A friend of mine calls gribenes "chicken crack" - both addictive and dangerous.”
“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.”
“Baking S - The same little bits from rendered chicken fat are called "gribenes" in yiddish.”
“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.”
“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.”
“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.”
“The latter are the gribenes, which you can lift out with a slotted spoon and put on some paper towels to drain.”
“So Jews fattened the geese, ate their meat, used their fat, made gribenes cracklings out of the skin and enjoyed their livers.”
“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.”
“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.”
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