Instructions
Cut raw chicken or turkey skin into pieces approximately ½” square (with scissors, Michael, not a knife). Place in a medium frying pan and cook until fat melts and pieces become crispy. About 10 minutes before the skin is done, add 1 chopped onion.
Strain the fat and save in the refrigerator to use for knaidlach or chopped liver. Enjoy directly injecting the cholesterol.
Glenda’s
Comments
Remember, Bobby: there is no “d” in gribnitz or gribnits or gribbenitz or however you spell it in English.
“Tell me what you eat and I will tell you what you are.”
Anthelme Brillat-Savarin
Cooking with the Claremons 
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