To Render Chicken Fat Recipes

HOW TO RENDER CHICKEN FAT [SCHMALTZ]

Steps:

• Place fat and skin in deep saucepan.
• Add enough water to barely cover the skin and fat.
• Simmer for 45-60 minutes, stirring frequently.
• Add onion when fat is completely melted and skin has turned brownish, but has not burned.
• Continue to stir frequently as onion cooks, approx. 10-15 minutes.
• Add a pinch or two of kosher salt.
• Strain fat through fine mesh sieve.
• Use immediately or keep in fridge in airtight container for no more than a week or freeze for later use.

RENDERED CHICKEN FAT (SCHMALTZ)

Steps:

• Gather the ingredients.
• Place the fat and skin scraps in a heavy-bottomed, nonreactive pot ( cast iron , copper, and aluminum can give your schmaltz an off taste). Cook over low heat, stirring occasionally until the scraps render most of their fat and begin to brown.
• Add the onion, if using. Raise the heat to medium. Continue to cook, stirring frequently, until the chicken scraps are golden brown and crispy, but not burnt. Turn off the heat and let cool for a few minutes.
• Strain into a heatproof glass or Pyrex container. Canning jars work well for this. A fine-mesh strainer will work in a pinch, but cheesecloth or a paper or cloth coffee filter are best.
• Cover tightly and store in the refrigerator for up to six months.

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 (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 AND GRIBENES

Steps:

• In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
• Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
• Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.

RENDERED CHICKEN FAT

Steps:

• Place the chicken fat and salt in a small, heavy saucepan.
• Cook very slowly over low heat, stirring from time to time, until the fat is completely liquified and the cracklings are golden brown.
• Strain the fat into a jar or crock and refrigerate. Reserve the cracklings - crisp, fried bits that are left after fat is rendered - to use in making chopped liver or as a garnish for salads or mashed potatoes.