Roasting brussels sprouts in
schmaltz - rendered poultry fat
-gives them an incredibly nutty
richness that you can't get from
any other fat If you are making the
schmaltz from scratch for this
recipe (and you should if you want
the gribenes), do use the onion,
which lends an incomparable browned
sweetness to the mix The gribenes,
which are the crispy bits of
chicken skin that fry in the
rendered fat, make an excellent
garnish
