Recipe of Perfect Schmaltz (rendered chicken fat)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, schmaltz (rendered chicken fat). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Also called schmaltz, rendered chicken fat adds rich flavor to many recipes and makes use of parts of the bird that would otherwise be wasted. It is a must in traditional chopped liver recipes, but it is also good for cooking potatoes and other root vegetables. It's also delicious used instead of oil for making. Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.

Schmaltz (rendered chicken fat) is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Schmaltz (rendered chicken fat) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook schmaltz (rendered chicken fat) using 2 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Schmaltz (rendered chicken fat):

1. Get Fats and Skins from 1 Whole Chicken
2. Make ready 1 cup water

Schmaltz is traditionally used as a spread or for frying (think substitute for butter or lard). I've heard matzo ball soup isn't the. Don't throw out the skin the next time you make your skinless chicken breasts or thighs! Schmaltz adds a great flavour to any fried dish.

Steps to make Schmaltz (rendered chicken fat):

1. Cut your fats and skins into small pieces and put them in a Stainless Steel pan. Don't use cast iron or any porous metals. Add the water and cook on Low Heat. You should see the liquid turning yellow which means the fat is rendering. NOTE! Don't use high heat and don't let the fats turn brown. The fat has to have a Pale Yellow color at all times.
2. Continue to cook until all the water has evaporated. This may take 1 to 2 hours depending on the amount of fats and skins you have. Once the water has gone, you will start to hear a crackling sound; a sound from the skins cooking. Stir the skins so that they don't stick to the pan and continue cooking until the skin have turn brown. Turn off the heat and let the fat cool. Strain it if there are impurities, keep in jar and freeze.
3. The skins have done it's job so you can discard it. Or you it in your next stir fry as special tid bits.

Don't throw out the skin the next time you make your skinless chicken breasts or thighs! Schmaltz adds a great flavour to any fried dish. A staple of Ashkenazi Jewish cooking, schmaltz made from rendered chicken fat takes some time, but pays off by adding tons of flavor to dishes like chopped liver and matzo balls. In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. Once you have successfully rendered your fat, you may decide to add some onion as well.

So that’s going to wrap it up with this special food schmaltz (rendered chicken fat) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!