Shmaltz Recipes

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

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Shmaltz is God's gift to mankind. I grew up on the stuff, although most people don't eat it today. I started making it again, because the flavor is so absolutely amazing, and even though it's heart-attack deadly, it is so worth it to have some every now and again. I usually save the chicken fat and skin in the freezer when cooking chickens, and when I have enough, I render the shmaltz. Believe me, there is nothing better than matzoh balls or chopped liver made with shmaltz. My mother fries potato disks in the stuff, one of my best childhood culinary memories.

Provided by Mirj2338

Categories     < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 3

• Ingredients