Schmaltz (rendered chicken fat)
Schmaltz (rendered chicken fat)

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, schmaltz (rendered chicken fat). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Also called schmaltz, rendered chicken fat adds rich flavor to many recipes and makes use of parts of the bird that would otherwise be wasted. It is a must in traditional chopped liver recipes, but it is also good for cooking potatoes and other root vegetables. It's also delicious used instead of oil for making. Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.

Schmaltz (rendered chicken fat) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Schmaltz (rendered chicken fat) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook schmaltz (rendered chicken fat) using 2 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Schmaltz (rendered chicken fat):
  1. Make ready Fats and Skins from 1 Whole Chicken
  2. Make ready 1 cup water

Start with clean chicken fat or fatty chicken skins. Sometimes when you butcher, little bits of grit Rendered Chicken Fat Uses. 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.

Steps to make Schmaltz (rendered chicken fat):
  1. 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.
  2. 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.
  3. The skins have done it's job so you can discard it. Or you it in your next stir fry as special tid bits.

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. Once you have successfully rendered your fat, you may decide to add some onion as well. Schmaltz makes THE BEST choux pastry for eclairs and cream puffs! I didn't believe it until I had some made that way…just substitute the same amount of schmaltz as the recipe calls for for the the butter.

So that is going to wrap this up with this exceptional food schmaltz (rendered chicken fat) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!