Schmaltz is rendered poultry fat, while gribenes are crispy, cracklinsfrom bits of chicken skin.
1 lb pastured, organic-fed chicken skin and fat from KOL Foods, diced (you can substitute in Duck or Turkey skin)
1 teaspoon kosher sea salt
½ medium onion, peeled and cut into 1/4-inch slices (optional)
In a large skillet over medium heat, toss the skin and fat with salt and 1 tablespoon water and spread out in one layer.
Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
Strain through a sieve. Reserve the schmaltz.
If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.