Rendered Chicken Fat Schmaltz Recipes

This is the ultimate way to prepare your schmaltz. Schmaltz is to Jews as bacon grease is to Southerners! Used in many traditional Jewish recipes to replace butter, which is "trayf" (butter is not to be served alongside meat products according to Jewish dietary laws). Try it, you will find it so tasty in many of your savory...

Provided by Esther Hardman

Categories     Spreads

Time 1h5m

Number Of Ingredients 2

• Ingredients

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

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

• Ingredients

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

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

• Ingredients

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

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

• Ingredients