RENDERED CHICKEN FAT (SCHMALTZ)
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
Categories Ingredient
Time 50m
Number Of Ingredients 2
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
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.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 8 grams, Fat 13 grams, SaturatedFat 4 grams, Sodium 15 milligrams
SCHMALTZ (RENDERED CHICKEN FAT) RECIPE
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
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
TO RENDER CHICKEN FAT
Number Of Ingredients 0
Steps:
- Remove the large pieces of fat from just inside the main body cavity of the bird. Place them in a small skillet over medium heat and cook until the fat renders out, 5 to 10 minutes. Strain the fat into a jar and cover. The main cavity of an average chicken will contain 1 to 2 ounces of fat. This will yield 1 to 2 tablespoons rendered fat. You can render this amount or, alternatively, save lumps of fat in the freezer and render a cup or two at a time. (The lumps of fat will keep, frozen, for about 2 months.) Rendered chicken fat will keep in the refrigerator for several weeks.
SCHMALTZ (RENDERED CHICKEN FAT)
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
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
TO RENDER CHICKEN FAT
Number Of Ingredients 0
Steps:
- Remove the large pieces of fat from just inside the main body cavity of the bird. Place them in a small skillet over medium heat and cook until the fat renders out, 5 to 10 minutes. Strain the fat into a jar and cover. The main cavity of an average chicken will contain 1 to 2 ounces of fat. This will yield 1 to 2 tablespoons rendered fat. You can render this amount or, alternatively, save lumps of fat in the freezer and render a cup or two at a time. (The lumps of fat will keep, frozen, for about 2 months.) Rendered chicken fat will keep in the refrigerator for several weeks.
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