• 6 ounces chicken fat
• 3 ounces chicken skin, shredded
• 1 large onion, peeled and thinly sliced
• 2 cups onions, diced
• 1/2 lb. medium egg noodles
• 3 eggs

To prepare gribenes and schmaltz: Render chicken fat by combining first 3 ingredients in a heavy skillet over medium low heat. Cook about 45 minutes. The undissolved bits of fat, skin, and onion should be golden. Strain fat through washed cheesecloth. The gribenes are what remains in the cheesecloth. The rendered liquid is schmaltz. Set aside.

Preheat oven to 375°F. Heat 1/4 cup of the reserved schmaltz in a heavy nonstick skillet over medium heat. Sauté diced onions about 10 minutes, until very soft. Increase heat to high and cook 1-2 minutes to lightly brown onions. Meanwhile, cook noodles in a large pot of boiling salted water 7-10 minutes, until tender. Drain. Lightly beat eggs in a large bowl. Stir in noodles and onions. Add reserved gribenes and salt and pepper to taste. Turn the mixture into a 2-quart ovenproof dish that has been lightly greased with 1 Tbs. schmaltz. Bake 30-40 minutes, until lightly browned on top.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 217, fat 9.3g, 39% calories from fat, cholesterol 103mg, protein 6.8g, carbohydrates 26.7g, fiber 2.1g, sugar 4.7g, sodium 34mg, diet points 5.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 1.4, Lean meat: 0.3, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0

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