Schmaltz (Rendered Chicken Fat) Recipe
[Photograph: Daniel Gritzer]
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. You can buy chicken fat from some butchers, or save up scraps in your freezer until you have enough.
Read more: Myth Testing: The Secrets of the Best Matzo Balls
- Yield:Makes about 1 cup
- Active time: 1 hour
- Total time:1 hour
Ingredients
- 3/4 pound chicken fat and skin, finely chopped
- 1 medium onion, chopped
Directions
-
1.
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.
-
2.
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).
This Recipe Appears In
Myth Testing: The Secrets of the Best Matzo BallsThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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