Making Grebenes

Preparation info
    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

One chicken won’t make very much schmaltz, so save the fat and skin from several chickens and chill or freeze until you have 450g/1lb.



  1. Using a sharp knife, cut the fat and skin into small pieces. Place in a large, heavy pan and pour over water to cover. Bring to the boil and cook over a high heat until the water has evaporated.

  2. Reduce the heat and add abou