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“From Raymond Sokolov: "Kosher laws don't permit the use of dairy fat (butter) with meat... [Jews had no] access to vegetable or olive oil [so they] turned to chickens. They produced their own flavorful meat-cooking fat... The richest deposit of chicken fat appears in the neck of a raw chicken. One chicken will not yield enough raw fat to be worth rendering; a fowl will give up barely enough. Harbor chicken fat in the freezer. When you have a substantial quantity, render it, as indicated below. The rendered fat also keeps well in the freezer." Although identical, I learned this recipe not from Raymond Sokolov, but from my mom, who learned it from her father (zichrono l'vracha).”
1 cup

Ingredients Nutrition

  • 6 ounces chicken fat
  • 3 ounces chicken skin, shredded
  • 1 large onion, peeled and thinly sliced


  1. In a heavy skillet, combine the fat with the chicken skin and onion.
  2. Cook slowly for 45 minute.
  3. The undissolved bits of fat, the skin, and the onion should be golden.
  4. Strain the fat through washed cheesecloth. The gribenes will remain in the cheesecloth.

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