6 ounces of chicken fat
3 ounces of chicken skin, shredded
1 large onion, peeled and sliced thin

In a heavy skillet, combine the fat with the chicken skin and the onion. Cook slowly for about 45 minutes. The undissolved bits of fat, the skin, and the onion should be golden and tempting. Strain the fat through washed cheesecloth. The gribenes will remain in the cheesecloth. Makes 1 cup