To Render Chicken Fat Food

HOW TO RENDER CHICKEN FAT [SCHMALTZ]

Steps:

• Place fat and skin in deep saucepan.
• Add enough water to barely cover the skin and fat.
• Simmer for 45-60 minutes, stirring frequently.
• Add onion when fat is completely melted and skin has turned brownish, but has not burned.
• Continue to stir frequently as onion cooks, approx. 10-15 minutes.
• Add a pinch or two of kosher salt.
• Strain fat through fine mesh sieve.
• Use immediately or keep in fridge in airtight container for no more than a week or freeze for later use.

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).

RENDERED CHICKEN FAT

Steps:

• Place the chicken fat and salt in a small, heavy saucepan.
• Cook very slowly over low heat, stirring from time to time, until the fat is completely liquified and the cracklings are golden brown.
• Strain the fat into a jar or crock and refrigerate. Reserve the cracklings - crisp, fried bits that are left after fat is rendered - to use in making chopped liver or as a garnish for salads or mashed potatoes.