Thanks for the welcome, Mezzaluna.
Shall I tell you how I get my gribenes (Lord! I love being able to finally write that word) fix?
We wait until hens go on sale at the market and buy three of them (there are just the two of us, mind you). I break them down, and the skin from the legs, thighs, and backs are set aside. The legs, wing tips, and carcass are used to make stock, the other parts are wrapped and frozen for later use.
That leaves a lot of skin to be rendered down into schmaltz and gribenes. I still save and use schmaltz (grew up in the same tradition you did), but sparingly just when that special flavor is really called for.
The gribenes is my snack reward for doing all that work---which I'm sure my future cardiologist will have some comments about. But you know what they say; if they can't take a joke....... |