Schmaltz

Schmaltz is used in Jewish cooking, and although it may go against the grain on health grounds due to the fat content, it is well worth using occasionally for the luxury.

Keith Vigon @cook_4574654

United Kingdom

Schmaltz is used in Jewish cooking, and although it may go against the grain on health grounds due to the fat content, it is well worth using occasionally for the luxury.

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Ingredients

110 mins

8 servings

Skin and fat from a 1 1/2 kg chicken
1small onion sliced
1 clovegarlic sliced

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Steps

110 mins

1

Cut the chicken skin into strips and place in a saucepan with the chicken's fat, onion and garlic.
2

Season with salt and ground black pepper
3

Place the saucepan over a very low heat and leave to melt and sizzle gently for 10 minutes or until the onion and garlic begin to brown
4

There will be a lot of liquid that in this game will have shrunk substantially
5

Remove the onion and garlic and continue cooking for 1 1/2 to 2 hours or until the skin is dark golden.
6

Remove from the heat, strain into a clean jar and discard the skin. This will make about 125 mL schmaltz
7

Keep refrigerated for up to 3 months