Revised 2021 Aug 30
Although schmaltz is intrinsic to the Ashkenazi Jewish being it does appear under many different names in other Northern European cultures. This is a simpler version.
Ingredients
1 pound chicken skin and fat
Preparation
Chop the skin into 1 inch pieces.
Spread the chicken on a sheet pan and roast at 350°F After the oven gets to temperature turn the skin every ten minutes for forty minutes. Drain the schmaltz and return the skin to the oven until browned to your taste.
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The original recipe used sprigs of thyme but I was looking for clean schmaltz. A great many things would work to flavour the gribenes if the schmaltz is to be discarded or used for selected applications.