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An old roasting pan filled with cooked nuggets of chicken skin
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5 / 9 votes

Gribenes | Roast Chicken Skin

Gribenes, salty and perfectly-crisp roast chicken skin, are an important part of Jewish cuisine and they're incredibly delish little morsels to boot.
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Appetizers
Cuisine: American
Servings: 4 servings
Calories: 609

Ingredients

  • 3 sprigs fresh thyme
  • 9 ounces chicken skin, (available from most local butchers), cut into pieces
  • 3 tablespoons homemade chicken stock or canned chicken broth
  • Sea salt, to taste
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C).
  • Toss the thyme sprigs in a roasting pan and plop the chicken skins on top. Add the chicken stock, and roast, uncovered, until the skins are nearly crisp, 30 to 40 minutes, stirring or flipping the chicken skins every 10 minutes.
  • Drain the fat, called schmaltz, and save. It's great to cook with.
  • Return the pan to the oven until the chicken skins are crisp, 12 to 20 minutes more. (Note, the chicken skins will be more like the crisp skin on a roast chicken than the puffed skin of pork rinds.) Lavish with salt to taste. Originally published September 16, 2014.

Nutrition

Serving: 1portion | Calories: 609kcal | Carbohydrates: 1g | Protein: 67g | Fat: 35g | Saturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 350mg | Sodium: 411mg | Fiber: 0.1g | Sugar: 0.2g