TEANECK, N.J. — Passover wouldn't be complete without gribenes for Teaneck dad Gabe Gilbert.
The fried chicken skin brings back fond childhood memories, and he continues to make it every year for his family.
"Gribenes is basically chicken skin that is rendered until crispy, with fried onions and eaten like chicharron, which is fried pork skin," said Gilbert, who owns The Barbell Chef.
"Supremely unhealthy, but delicious."
Here's how to make it:
- Skin a whole chicken
- Cut skin into quarter-size pieces
- Place in frying pan on low heat
- Simmer until liquid fat renders out
- Cook until crispy
- Toss in a diced onion
- Drain fat (save if you want for schmaltz on matzah)
- Toss gribenes in salt
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