Ingredients with Measurements:
- 1 lb chicken skin
- 1 large onion, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Large skillet
- Paper towels
- Slotted spoon
Step-by-step instructions:
1. Preheat the skillet over medium heat.
2. Cut the chicken skin into small pieces and add them to the skillet.
3. Cook the chicken skin, stirring occasionally, until it turns golden brown and crispy. This should take about 15-20 minutes.
4. Use a slotted spoon to remove the crispy chicken skin (gribenes) from the skillet and place it on a plate lined with paper towels to drain.
5. Add the sliced onions to the skillet and cook them in the remaining oil until they turn golden brown and caramelized. This should take about 10-15 minutes.
6. Add the crispy chicken skin back to the skillet and season with salt and black pepper.
7. Cook for an additional 2-3 minutes, stirring occasionally, until everything is well combined.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 24g
Protein: 12g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 620mg
Substitutions for ingredients:
- Chicken skin can be substituted with turkey skin or duck skin.
- Vegetable oil can be substituted with schmaltz (rendered chicken fat).
Variations:
- Add chopped garlic to the skillet when cooking the onions for extra flavor.
- Add diced potatoes to the skillet and cook them with the onions for a heartier dish.
- Serve the gribenes and onions over a bed of rice or noodles.
Tips and tricks:
- Make sure to cook the chicken skin until it's crispy, otherwise it will be chewy and unpleasant to eat.
- Use a slotted spoon to remove the gribenes from the skillet to avoid excess oil.
- Don't overcrowd the skillet when cooking the chicken skin, otherwise it won't crisp up properly.
Storage instructions:
Store leftover gribenes and onions in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gribenes and onions in a skillet over medium heat until heated through.
Presentation ideas:
Serve the gribenes and onions in a shallow bowl or on a platter.
Garnishes:
Garnish with chopped parsley or scallions for a pop of color.
Pairings:
Pair with a light salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Roasted potatoes
- Steamed rice
- Egg noodles
Troubleshooting advice:
- If the chicken skin is not crisping up, increase the heat slightly and cook for a few more minutes.
- If the onions are burning, reduce the heat and stir more frequently.
Food safety advice:
Make sure to cook the chicken skin until it reaches an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Gribenes and onions is a traditional Jewish dish that originated in Eastern Europe. It was a popular way to use up leftover chicken skin and onions, which were often considered scraps.
Flavor profiles:
Savory, crispy, salty, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve as a side dish or as a topping for sandwiches or burgers.
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Region: Jewish