How to Prepare Appetizing Schmaltz (rendered chicken fat)

Schmaltz (rendered chicken fat). 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 when used instead of oil for.

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. In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. How to Make Schmaltz (Rendered Chicken Fat). You can cook Schmaltz (rendered chicken fat) using 2 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Schmaltz (rendered chicken fat)

1. It's of Fats and Skins from 1 Whole Chicken.
2. It's 1 cup of 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.

Schmaltz (rendered chicken fat) step by step

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 (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, fried chicken. What exactly is "rendered" chicken fat? Essentially, you are taking fat cut off from the lean meat of the chicken, adding water to it, simmering it for an Once you have successfully rendered your fat, you may decide to add some onion as well. There are a lot of different viewpoints our there as to whether.

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