Gribinitz | Imamother

BlumaG ↓

Sun, Oct 29 2006, 7:37 pm

I think its calle Gribiness or Grivins
its fried chicken skin with shmaltz and onion
does anyone have a recipe
DH wants me to make some for an aqquaintance he goes to put tefillin on, this guy remebers his grandmother making it besides we owe him a favor bc he's fixing something for DH for free...

TzenaRena ↓

Sun, Oct 29 2006, 7:42 pm

There's a basic recipe in the Spice and Spirit purple Pesach cookbook.

imashosh

Sun, Oct 29 2006, 7:44 pm

My grandmother and mother have been making it since I have been little. You pretty much store up a bunch of chicken (or any mix of poultry skin) cut it up into bit sizeish pieces or a little larger than (about a 1x2 inch piece) put it in a pot with some oil and let it cook down for a while on a very small fire until it crisps up. Once finished spoon out and drain excess oil, I guess you could then fry alot of onions in the remaining schmaltz of the pot mix together and serve. Enjoy, this has always been a treat for me. Smile

Marion

Sun, Oct 29 2006, 9:24 pm

Ugh, yes, I've heard of it. Cholesterol & fat city! I've never tried it...even the thought makes me ill.

sarahd ↓

Mon, Oct 30 2006, 1:26 am

Yum, yum yummy! But terrible for your arteries. Imashosh has the recipe prety much right, although I never bother cutting up the skin; it curls up by itself, and I certainly don't add any oil! The skin itself will produce all the shmaltz you want, and then some.

BeershevaBubby

Mon, Oct 30 2006, 1:34 am

My grandmother and mother used to make schmaltz every few weeks. They'd save the fat and skin from a few weeks worth of chickens and then make it.

I never liked the gribbiness... my mom and sister did though.

Then of course we all got health-conscious.

I belive in English it would be called cracklings.

supermom

Mon, Oct 30 2006, 1:38 am

Marion wrote:

I've never tried it...even the thought makes me ill.

Same here. Then again I hate skin and won't touch wings feels as though I am eating a chicken. Legs I won't touch either just the white meat and the thighs.

JMto2

Mon, Oct 30 2006, 7:47 am

My grandmother makes it for us on pesach this past year I wanted to make it myself and called her for how she makes it and she said that it is dangerous to make she would not give me the reciipe of how she makes it.

↑ TzenaRena

Mon, Oct 30 2006, 7:50 am

sarahd wrote:

On Pesach, when we use shmaltz, I used to tell the kids that the rubbery shmaltz-skin nuggets - the way it gets without frying it, but after the shmaltz is all melted - was "pesachdike gum". Smile

They seriously believed me. LOL

↑ BlumaG ↓

Mon, Oct 30 2006, 12:13 pm

I'll check the pesach cookbook, thanx all, I need some measurements, I hope the book has some, yuk I am not looknig forward to making this...

↑ faigie

Mon, Oct 30 2006, 2:09 pm

the stuff is amazingly yum. try dunking your challah in it, or throwing some over your mashed potatoes.

lubcoralsprings ↓

Thu, Nov 23 2006, 10:12 am

I make it all the time. First I fry onions, then add the gribbiness and fry it together. It tastes great on a piece of bread, over rice, or just as a side dish. If you want to disguise what it is then just chop up the gribness before you serve it.

HindaRochel

Thu, Nov 23 2006, 10:20 am

oh yeah. My father use to make it for us erev Shabbat. Though we weren't Orthodox we did celebrate Shabbat and that is one of my fond memories.

But yeah. Artery clogger to be sure.

Now I skin my chickens before I cook them.

MyKidsRQte

Thu, Nov 23 2006, 11:30 am

My mother used to treat us with it every erev Peisach. There is one store that I know of in Boro Park who sells it. I bought it a few times.

cindy324

Mon, Jan 01 2007, 5:43 pm

I thought all you gotta do is fry it in a small amount of oil until it gets crispy.

You're reminding me of pesach already - not ready for that yet!

MOM222

Mon, Jan 01 2007, 7:03 pm

In this recipe is instructions
http://www.recipezaar.com/83744

↑ BlumaG

Tue, Jan 02 2007, 7:51 pm

hubby makes it for a work aquaintence
he just made some tonight, cut chicken skin into strips/cubes
heat oil and some chicken fat in pan, add skins and sliced onion, fry til crispyish, he then refridgerates it