Chicken Fat Albert Food
SCHMALTZ (RENDERED CHICKEN FAT) RECIPE
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.
Provided by Daniel Gritzer
Categories Ingredient
Time 1h
Number Of Ingredients 2
Steps:
- 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.
- 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).
Nutrition Facts : Calories 191 kcal, Carbohydrate 0 g, Cholesterol 18 mg, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, Sodium 0 mg, Sugar 0 g, Fat 21 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
CHICKEN FAT ALBERT
From the Century 21 recipe book, A Taste of Class. Submitted by Charles W. West. This recipe looks good and easy and I love the title so I just had to post it.
Provided by Recipe Junkie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle liberal amounts of lemon pepper and dry mustard on chicken.
- Pound chicken breasts very thin.
- Heat butter in skillet just to the point of turning brown.
- Add chicken to skillet and cook over high heat until chicken is done.
- Remove to platter and keep warm.
- Add lemon juice, Worcestershire sauce, onions and sherry to skillet.
- Heat and stir until warmed through.
- Pour sauce over chicken to serve.
Nutrition Facts : Calories 392.8, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 259.3, Carbohydrate 4.1, Fiber 0.2, Sugar 1.6, Protein 30.5
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