Gribenes

These are best enjoyed with a nice IPA

A few weeks ago Amiee and I went to learn how to butcher a lamb. It was fun and we learned a great deal about breaking down whole quadrupeds. But on a more immediate level we got to try some of Ryan Farr’s chicharrones. Now there is a Jewish version of this, gribenes. I have made them before, usually a result of using chicken thighs for something where the skins weren’t needed and I would slowly render them down and feed them to the kids (my son calls them “chicken chips”). But recently I was breaking down a whole chicken for sausages (post on the way) and I thought that I would try to remove the  skin in one go and then render that down. The results were astounding, so I am sharing the results here. By the way, its kosher for passover and you get about a half a cup of nice clean fat (schmatlz) to boot.