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I should clarify: I ended up with the schmaltz after cooking the chickens for chicken stock for the Thanksgiving dinner...gravy, greens, etc. AND the dressing!

how have i been alive for almost 30 years and NEVER heard of schmaltz before?

This just triggered a memory- a chicken sandwich with schmaltz spread on the rye bread omg so delicious. Chopped liver with onions fried in schmaltz is amazing as is kashe varishkes or toasted egg barley. I'm just saying.

use it to make the matzo balls for the soup. the taste is incredible.

if you're a chopped liver fan, it's also delicious to fry the livers in.

use it to make a fleishig noodle kugel -- fry a ton of onions in it, then add them with eggs to boiled noodles and bake.

when we were kids we used schmaltz on everything, instead of mayo on roast beef sandwiches, oh my God, to die for. My mother would collect extra chicken skin for a few weeks and then fry it with onions. We would all eat the bits and pieces. Try potato kugle, chopped liver and kasha varnishkas is amazing.

such wonderful Ideas thank you all. I am keeping it in the fridge. I fried some latkes in some last night, omg the taste is amazing! I guess they were really potatoe pancakes since that was the recipe i used rather than traditional latkes. I used the schmaltz to lube up the griddle, it really did make such a huge difference, just that little bit. I'm planning on roasting some potatoes with more of it. Ya'll are so wonderful thanks for all the great ideas and Merry Christmas to all.

Chicken soup, or use as a sub. for broth when making a suace or chicken dish. I roast potatoes in the oven that I mix with schmaltz, S & P, paprika, a little sour cream, rosemary, oregenao, thyme, garlic powder, and poultry season, but use what spices you like.

Here's a great recipe using 1 cup of rendered chicken fat. Is that schmaltz? And it ain't chopped liver. Oops, 'cuse me! It IS chopped liver. Not just any ol' chopped liver though, this one is Ina's so you know it's good. Better than good. Better than better!

http://www.foodnetwork.com/recipes/ina-garten/chopped-liver-recipe/index.html

fry some onions in it and add it to mashed potatoes......

use as you would bacon grease.... or just smear it all over your body!!!!!

This is probably a dumb question, but I've heard of many old-fashioned delis keeping schmaltz on the table as a condiment. I always wondered why the stuff didn't go bad or give someone food poisoning, given it was poultry being kept at room temperature for so long?

I guess you could keep it in the refrigerator or freezer and save it, if they leave it out on tables--my grandmother supposedly had a jar of bacon grease she used for frying, although I never witnessed that practice growing up in my own home!

I agree with Jerzee - latkes! Failing that, just plain pan-fried potatoes.

Latkes omg the flavor. Everyone had a bubbie who fried latkes in schamltz.
The post sounds like a title to a great song.
Fry something in it.

Hi Simon,

If what you're trying to say is that sous vide should not be done without a thorough understanding of the principles and the risks, I couldn't agree with you more. I would encourage anyone looking to explore this method to do the appropriate research, and to feel comfortable in their own understanding of what makes various aspects of sous vide safe or unsafe. I've done that due diligence, and it's helped me make decisions on when a particular piece of equipment might be inappropriate, and when it should be fine.

That said, you rightly point out that there are still risks associated with this activity. Anyone interested in sous vide needs to come to a personal decision on whether it's worth those risks, just as you need to make that decision on just about any other activity worth doing, whether it's driving a car, eating a rare steak, or indeed, having sex. For the record, I've reached the same decision on all four of those activities.