Schmaltz
Rendered chicken fat. You can use in many recipes.
Open in Cookpad AppSteps
- 1
If you can use a heavy bottomed pan or pot to do this. Don't use aluminum if possible it will give an off flavour. Heat the chicken fat and or skins in the vessel, I used mainly skins. Render the fat off of the skins. Try not to let the skins get browned. Do this for approximately 30 mins, it's according to what type of vessel you are cooking in.
- 2
Peel and quarter the onions and add to the skins. Raise the heat a bit. Cook till the skins are crispy, just don't burn them. It may foam up a bit at first, when you add in the onion pieces. It will calm down on the foam.
- 3
When the skins are crispy set aside on some paper towels to absorb excessive amounts of oil. Make sure you keep most of the drippings in the pan.
- 4
If you have jars, you can store the schmaltz in a jar with a tight lid, for 6 months. So strain the schmaltz through a sieve, coffee filter, or cheese cloth. Season the chicken skins and enjoy those.
- 5
You can use the onions in future recipes, you can let them cool, and put into a Ziploc bag and freeze. I hope you enjoy!!!
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