Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, schmaltz (rendered chicken fat). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Schmaltz (rendered chicken fat) is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Schmaltz (rendered chicken fat) is something that I’ve loved my entire life. They are fine and they look fantastic.
Chicken Fat of the Schmaltiest kind. A staple of Eastern European cuisine now available. For the those who want to get Schmalty!
To get started with this recipe, we have to first prepare a few components. You can have schmaltz (rendered chicken fat) using 2 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Schmaltz (rendered chicken fat):
- Make ready Fats and Skins from 1 Whole Chicken
- Make ready 1 cup water
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 (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine; where it has been used for centuries in a wide array of dishes such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, and fried chicken, among others, either as a cooking fat, spread, or flavor enhancer. Schmaltz is chicken fat or goose fat that is simmered on the stove and rendered down into a lard-like substance.
Steps to make Schmaltz (rendered chicken fat):
- Cut your fats and skins into small pieces and put them in a Stainless Steel pan. Don't use cast iron or any porous metals. Add the water and cook on Low Heat. You should see the liquid turning yellow which means the fat is rendering. NOTE! Don't use high heat and don't let the fats turn brown. The fat has to have a Pale Yellow color at all times.
- Continue to cook until all the water has evaporated. This may take 1 to 2 hours depending on the amount of fats and skins you have. Once the water has gone, you will start to hear a crackling sound; a sound from the skins cooking. Stir the skins so that they don't stick to the pan and continue cooking until the skin have turn brown. Turn off the heat and let the fat cool. Strain it if there are impurities, keep in jar and freeze.
- The skins have done it's job so you can discard it. Or you it in your next stir fry as special tid bits.
Unlike bone broth that remains as a soup-like consistency, schmaltz becomes almost buttery, making it quite a flavor-packed option that chefs love. Schmaltz is traditionally used as a spread or for frying (think substitute for butter or lard). I've heard matzo ball soup isn't the real deal without schmaltz. In our family, mom always reserved the rendered poultry fat for baking, especially holiday baking. Schmaltz or rendered chicken fat is a must for traditional Ashkenazi Jewish foods like matzo balls or chopped liver.
So that is going to wrap this up for this exceptional food schmaltz (rendered chicken fat) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
