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Gribenes are a Jewish cognate of Cajun cracklin’s and Mexican chicharrones. Made not with pork, but with chicken, they are bits and pieces of skin produced when the bird’s fat is rendered, mixed with onions. Like their oinky cousins, they are all about the deliciousness of crunching into pieces of animal fat and feeling them turn into a slurry of richness. Gribenes are eaten as a pop-in-the-mouth snack or added to chopped liver or savory noodle pudding.