Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, schmaltz (rendered chicken fat). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Schmaltz (rendered chicken fat) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Schmaltz (rendered chicken fat) is something that I have loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few components. You can have schmaltz (rendered chicken fat) using 2 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Schmaltz (rendered chicken fat):
- Get Fats and Skins from 1 Whole Chicken
- Prepare 1 cup water
Schmaltz makes THE BEST choux pastry for eclairs and cream puffs! I didn't believe it until I had some made that way…just substitute the same amount of schmaltz as the recipe calls for for the the butter. How to Make Schmaltz (Rendered Chicken Fat). Start with clean chicken fat or fatty chicken skins.
Steps to make Schmaltz (rendered chicken fat):
- 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.
- 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.
- The skins have done it's job so you can discard it. Or you it in your next stir fry as special tid bits.
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 real deal without schmaltz. 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. Schmaltz or rendered chicken fat is a must for traditional Ashkenazi Jewish foods like matzo balls or chopped liver.
So that is going to wrap it up for this special food schmaltz (rendered chicken fat) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
