Cooking Essentials Chicken Fat Schmaltz Recipes

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SCHMALTZ (RENDERED CHICKEN FAT)



Schmaltz (Rendered Chicken Fat) image

Schmaltz is highly flavorful rendered chicken fat often used in Jewish cooking. It's easy to make and worh the effort as it tastes quite a bit different than butter or other similar fats. Try it in chopped chicken liver (pate). If you are making chicken schmaltz at the same time as the chopped chicken liver, feel free to add the browned onions and cracklings to the liver in place of the sauteed onions.

Provided by TxGriffLover

Categories     Chicken

Time 35m

Yield 1/2 cup

Number Of Ingredients 4

1/2 lb chicken fat, cut into small pieces (and or or skin)
1 sprig fresh thyme
1 medium onion, sliced
2 tablespoons cold water

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.

Nutrition Facts : Calories 4178.4, Fat 453.3, SaturatedFat 135.3, Cholesterol 385.9, Sodium 7.8, Carbohydrate 22.2, Fiber 3.1, Sugar 9.4, Protein 2

SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)



Schmaltz and Gribenes (Rendered Chicken Fat) image

The classic Jewish fat for use in meat dishes. The clarified fat is called "schmaltz," and the onion and crispy skin bits are called "gribenes." Gribenes are an essential addition to chopped liver and mashed potatoes (for knish or blintz fillings, or just for eating) or scrambled eggs. The water is necessary to keep the onions from burning before the fat melts. Serving size approx 1 tbsp.

Provided by DrGaellon

Categories     European

Time 2h5m

Yield 1 pound, 30 serving(s)

Number Of Ingredients 4

1 lb raw chicken fat
2 large onions, roughly chopped
1/2 cup water
1 tablespoon kosher salt

Steps:

  • Chop the fat into large chunks. Combine everything in a saucepan and place over medium-low heat. Cook slowly 1 1/2 - 2 hours, until the water has evaporated, the fat is completely melted, and the onion has turned dark mahogany brown, but not burned.
  • Strain the clear fat into a clean jar and allow to cool to room temperature. Store in refrigerator up to 3 months, or in freezer up to a year. The gribenes should be used within a few days.

Nutrition Facts : Calories 140.4, Fat 15.1, SaturatedFat 4.5, Cholesterol 12.9, Sodium 232.9, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 0.1

SCHMALTZ AND GRIBENES



Schmaltz and Gribenes image

Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won't have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer. If your butcher won't sell it to you, the best way to obtain chicken skin and fat is to collect trimmings in the freezer every time you buy a whole bird. Or you can strip the skin and fat from chicken thighs and save the skinless meat to use in other recipes.

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 1h30m

Yield 1/2 cup schmaltz, 2 cups gribenes

Number Of Ingredients 3

3/4 pound chicken skin and fat, diced (use scissors, or freeze then dice with a knife)
3/4 teaspoon kosher salt
1/2 medium onion, peeled and cut into 1/4-inch slices (optional)

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.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 0 grams, Fat 25 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 132 milligrams, TransFat 0 grams

COOKING ESSENTIALS: CHICKEN FAT (SCHMALTZ)



Cooking Essentials: Chicken Fat (Schmaltz) image

It used to be a very common practice to render the fat from ducks, chickens, turkeys, etc., and keep that yummy fat for other cooking. Two of the areas that I use it, is for making fried potatoes, and for making stovetop popcorn... Yeah, popcorn. When I make chicken stock, I pull the skin off the parts that I am using, but I do...

Provided by Andy Anderson !

Categories     Other Sauces

Time 3h5m

Number Of Ingredients 4

PLAN/PURCHASE
1 lb chicken skin, or more
OPTIONAL ITEMS
1/2 large yellow onion, roughly chopped

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Roughly chop the chicken skin, and add to a heavy-bottomed pan over medium-low heat.
  • 4. Let it slowly cook, until most of the fat has rendered, and the skin is beginning to brown, about 2 hours.
  • 5. Raise the heat to medium, and add the onion, if using.
  • 6. Cook until the onions have softened, and the chicken skin is golden brown, about 30 minutes.
  • 7. Remove from the heat, and allow to cool, for 10 minutes.
  • 8. Strain through a fine-mesh sieve lined with cheesecloth, and discard the solids.
  • 9. Store in a glass container with a tight-fitting lid in the fridge for 6 months, or the freezer for 1 year.
  • 10. PLATE/PRESENT
  • 11. Use on things like fried potatoes, and other root vegetables, as a substitute for oil in popcorn... Anyplace you need oil is a candidate for using chicken fat. Enjoy.
  • 12. Keep the faith, and keep cooking.

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