gribenes

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

Articles 2010

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.

NYT > Home Page By SARAH DiGREGORIO 2011

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 2011

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

Pork Rilettes Lindy 2006

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.

Jay Weston: The Atkins "Schmaltz" Diet: Memories of Jewish Food! 2010

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 2008

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

Odd Ducks Lindy 2009

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

The Foie Gras Wars Mark Caro 2009

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

The Foie Gras Wars Mark Caro 2009

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 Lindy 2009