Schmaltz (Rendered Chicken Fat) Recipe

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.

Recipe Facts

Active: 60 mins
Total: 60 mins
Serves: 16 servings
Makes: 1 cup

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  • 3/4 pound chicken fat and skin, finely chopped

  • 1 medium onion, chopped


  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).

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Nutrition Facts (per serving)
191 Calories
21g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 191
% Daily Value*
Total Fat 21g 27%
Saturated Fat 6g 32%
Cholesterol 18mg 6%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)