Gribenes

A friend of mine calls gribenes "chicken crack" - both addictive and dangerous. ❋ Unknown (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. ❋ Unknown (2011)

Baking S - The same little bits from rendered chicken fat are called "gribenes" in yiddish. ❋ 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. ❋ Unknown (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. ❋ Unknown (2008)

The latter are the gribenes, which you can lift out with a slotted spoon and put on some paper towels to drain. ❋ Lindy (2009)

So Jews fattened the geese, ate their meat, used their fat, made gribenes cracklings out of the skin and enjoyed their livers. ❋ 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. ❋ Lindy (2009)

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. ❋ Unknown (2004)

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. ❋ By SARAH DiGREGORIO (2011)

In European Jewish cooking, chopped liver is often served with gribenes; at Sammy's Roumanian on the Lower East Side, the classic chopped liver and gribenes has been on the menu since the restaurant opened in 1975. ❋ By SARAH DiGREGORIO (2011)

Steve Gold, vice president for sales and marketing at Murray's Chicken, said that he always receives a spike in requests for chicken skin around this time of year, from cooks planning to make gribenes chicken cracklings for the Jewish holidays. ❋ By SARAH DiGREGORIO (2011)