Chicken Schmaltz Fat Recipes

SCHMALTZ (RENDERED CHICKEN FAT)

Steps:

• 1. Chop the frozen pieces of fat coursely, then put them in a skillet with enough water to barely cover. Place over low heat. The fat will start rendering when the water simmers.
• 2. When the fat appears about half rendered and the water has evaporated, add the onion, continue to cook until the crackling and onion are well browned.
• 3. Pour the fat through a strainer into a jar. It will keep in fridge for months. Save the onions and crackling to flavor dishes, or, since you are so AWESOME, sprinkle with a little salt and eat them before anyone finds out you have them.

SCHMALTZ (RENDERED CHICKEN FAT)

Steps:

• Combine all ingredients in a medium saucepan. Partially cover the pan and bring the mixture to a simmer over medium heat. The fat will begin to crackle as it cooks. When you no longer hear the fat crackle, remove the lid, reduce the heat to low, and continue to cook until the skin becomes crispy, about 15 to 25 minutes. Lower the heat, if necessary, to keep the skin from browning too quickly. Set aside to cool slightly.
• Strain into a small bowl. If desired, reserve the crispy skin. Refrigerate, covered for up to 1 week.
• Tip: Trim the chicken fat and skin from whole birds before roasting and store it in the freezer until there is enough to render, or ask your butcher for some.

SCHMALTZ (RENDERED CHICKEN FAT) RECIPE

Steps:

• In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. Bring to a simmer over high heat, then lower heat to medium-low and continue to simmer, stirring frequently, until fat has mostly rendered, water has cooked off, and chicken skin and fat pieces are small, browned, and starting to crisp, about 50 minutes. Add onion and cook, stirring frequently until lightly browned, about 10 minutes.
• Strain rendered chicken fat (schmaltz) through fine mesh strainer and use as directed. Reserve crisped chicken skin, fat, and onion (called gribenes in Yiddish), if desired (they can be eaten as a snack with salt, or stirred into chopped liver).

SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)

Steps:

• Chop the fat into large chunks. Combine everything in a saucepan and place over medium-low heat. Cook slowly 1 1/2 - 2 hours, until the water has evaporated, the fat is completely melted, and the onion has turned dark mahogany brown, but not burned.
• Strain the clear fat into a clean jar and allow to cool to room temperature. Store in refrigerator up to 3 months, or in freezer up to a year. The gribenes should be used within a few days.