Schmaltz

Michael Kraus

Schmaltz, or rendered chicken fat, can be used to fry potatoes, saute vegetables, make a roux, or flavor pates and savory mousses.

Schmaltz
Schmaltz, or rendered chicken fat, can be used to fry potatoes, saute vegetables, make a roux, or flavor pates and savory mousses.
Yield: makes About 1 1/2 Cups

Ingredients

  • 1 lb. chicken fat from your butcher, finely chopped
  • 14 lb. chicken skin from your butcher, roughly chopped
  • 1 medium onion, finely chopped
  • Kosher salt, to taste

Instructions

  1. Put chicken fat and skin, onions, salt, and 3⁄4 cup water into a 12" skillet over medium-low heat. Cook, stirring, until fat has rendered and skin is crisp, about 1 1⁄2 hours. Strain, reserving crisp skin to use as a garnish for sautéed greens or chopped liver. Schmaltz will keep, in a tightly sealed container in the refrigerator, for 2 weeks.