Schmaltz Rendered Chicken Fat Recipes

RENDERED CHICKEN FAT (SCHMALTZ)

Rendered Chicken Fat (Schmaltz) image

Learn how to make and use rendered chicken fat, also called schmaltz, which is great for cooking traditional chopped liver and root vegetables.

Provided by Leda Meredith

Time 50m

Number Of Ingredients 2

Ingredients

3 to 4 cups chicken fat and skin
Optional: 1 medium onion, peeled and chopped into quarters

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.

Nutrition Facts : Calories 254 kcal, Carbohydrate 0 g, Cholesterol 46 mg, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, Sodium 36 mg, Sugar 0 g, Fat 23 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g

SCHMALTZ (RENDERED CHICKEN FAT)

Schmaltz (Rendered Chicken Fat) image

Schmaltz is highly flavorful rendered chicken fat often used in Jewish cooking. It's easy to make and worh the effort as it tastes quite a bit different than butter or other similar fats. Try it in chopped chicken liver (pate). If you are making chicken schmaltz at the same time as the chopped chicken liver, feel free to add the browned onions and cracklings to the liver in place of the sauteed onions.

Provided by TxGriffLover

Categories Chicken

Time 35m

Yield 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 lb chicken fat, cut into small pieces (and or or skin)
1 sprig fresh thyme
1 medium onion, sliced
2 tablespoons cold water

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.

Nutrition Facts : Calories 4178.4, Fat 453.3, SaturatedFat 135.3, Cholesterol 385.9, Sodium 7.8, Carbohydrate 22.2, Fiber 3.1, Sugar 9.4, Protein 2

SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)

Schmaltz and Gribenes (Rendered Chicken Fat) image

The classic Jewish fat for use in meat dishes. The clarified fat is called "schmaltz," and the onion and crispy skin bits are called "gribenes." Gribenes are an essential addition to chopped liver and mashed potatoes (for knish or blintz fillings, or just for eating) or scrambled eggs. The water is necessary to keep the onions from burning before the fat melts. Serving size approx 1 tbsp.

Provided by DrGaellon

Categories European

Time 2h5m

Yield 1 pound, 30 serving(s)

Number Of Ingredients 4

Ingredients

1 lb raw chicken fat
2 large onions, roughly chopped
1/2 cup water
1 tablespoon kosher salt

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.

Nutrition Facts : Calories 140.4, Fat 15.1, SaturatedFat 4.5, Cholesterol 12.9, Sodium 232.9, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 0.1

SCHMALTZ (RENDERED CHICKEN FAT) RECIPE

Schmaltz (Rendered Chicken Fat) Recipe image

A staple of Ashkenazi Jewish cooking, schmaltz made from rendered chicken fat takes some time, but pays off by adding tons of flavor to dishes like chopped liver and matzo balls.

Provided by Daniel Gritzer

Categories Ingredient

Time 1h

Number Of Ingredients 2

Ingredients

3/4 pound chicken fat and skin, finely chopped
1 medium onion, chopped

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).

Nutrition Facts : Calories 191 kcal, Carbohydrate 0 g, Cholesterol 18 mg, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, Sodium 0 mg, Sugar 0 g, Fat 21 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

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