How To Render Chicken Fat Schmaltz Food

HOW TO MAKE SCHMALTZ - RENDERED CHICKEN FAT

Steps:

• Chop the chicken fat and chicken skin into approximately 1/2" pieces. (See the video for how to remove the skin from chicken thighs.)
• Toss the chopped chicken fat and skin in a bowl with salt and pepper.
• Place a frying pan onto a stovetop set to medium-low heat.
• Add the chopped chicken fat and skin to the frying pan.
• Cover the frying pan with a lid and allow the chicken fat and skin to begin to render.
• After 15 minutes, remove the lid from the frying pan and increase the heat to medium.
• If using, add the sliced onions at this time and stir well with the chopped chicken fat and skin.
• Continue to allow the chicken fat and skin to render for 15-20 minutes while stirring occasionally. Watch the frying pan closely and do not allow the mixture to burn.
• After approximately 15-20 minutes, the chicken fat should be dissolved, and the chicken skin should be a deep golden brown and very crispy.
• If using, the onions should also be a deep golden brown color.
• Turn off the stovetop burner and remove the frying pan to a heatproof surface.
• Using a wire mesh strainer over a heatproof vessel, slowly pour the liquid from the frying pan into the strainer to catch any of the crispy chicken skin bits. (See video.)
• Set the crispy chicken skin bits aside and decant the liquid into a jar with a tight-fitting lid. The rich golden color liquid in the jar is your schmaltz or rendered chicken fat.
• Transfer the crispy chicken skin bits to a paper towel-lined plate and allow the bits to cool. Once cooled, transfer the bits to a container with a lid. The bits of fried chicken skin are known as gribenes. They are quite tasty and can be used in place of croutons to top a salad or other dish where you are looking for a delicious crunch.
• Both the schmaltz and the crispy chicken bits must be stored in the refrigerator. The schmaltz will stay fresh for approximately 6 months. The crispy chicken bits should be consumed within one week.
• Schmaltz can also be stored in the freezer and will stay fresh for up to one year.

RENDERED CHICKEN FAT (SCHMALTZ)

Steps:

• Gather the ingredients.
• Place the fat and skin scraps in a heavy-bottomed, nonreactive pot ( cast iron , copper, and aluminum can give your schmaltz an off taste). Cook over low heat, stirring occasionally until the scraps render most of their fat and begin to brown.
• Add the onion, if using. Raise the heat to medium. Continue to cook, stirring frequently, until the chicken scraps are golden brown and crispy, but not burnt. Turn off the heat and let cool for a few minutes.
• Strain into a heatproof glass or Pyrex container. Canning jars work well for this. A fine-mesh strainer will work in a pinch, but cheesecloth or a paper or cloth coffee filter are best.
• Cover tightly and store in the refrigerator for up to six months.

SCHMALTZ (RENDERED CHICKEN FAT) RECIPE

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).

SCHMALTZ (RENDERED CHICKEN FAT)

Steps:

• Combine all ingredients in a medium saucepan. Partially cover the pan and bring the mixture to a simmer over medium heat. The fat will begin to crackle as it cooks. When you no longer hear the fat crackle, remove the lid, reduce the heat to low, and continue to cook until the skin becomes crispy, about 15 to 25 minutes. Lower the heat, if necessary, to keep the skin from browning too quickly. Set aside to cool slightly.
• Strain into a small bowl. If desired, reserve the crispy skin. Refrigerate, covered for up to 1 week.
• Tip: Trim the chicken fat and skin from whole birds before roasting and store it in the freezer until there is enough to render, or ask your butcher for some.

SCHMALTZ (RENDERED CHICKEN FAT)

Steps:

• 1. Chop the frozen pieces of fat coursely, then put them in a skillet with enough water to barely cover. Place over low heat. The fat will start rendering when the water simmers.
• 2. When the fat appears about half rendered and the water has evaporated, add the onion, continue to cook until the crackling and onion are well browned.
• 3. Pour the fat through a strainer into a jar. It will keep in fridge for months. Save the onions and crackling to flavor dishes, or, since you are so AWESOME, sprinkle with a little salt and eat them before anyone finds out you have them.

SCHMALTZ AND GRIBENES

Steps:

• In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
• Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
• Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.