JEWISH SCHMALTZ OR RENDERED CHICKEN FAT
RECIPE 1: RENDERED FAT FROM FROZEN SAVED CHICKEN SKINS & FAT (My preference for taste and prep time)
Saving raw skin and fat from any chicken used, freezing a little at a time as you prepare chicken dishes. I like to save
it in the freezer in a Ziplock® bag or plastic container until I have a pound or two of chicken fat. Then I can spend the
time to render it and make theschmaltz. After the schmaltz is made, there is another by-product called "Grieven
or Gribenes" which we shall discuss at the end of this recipe.
INGREDIENTS: SERVES 6
● 1 - 2 pounds saved and frozen chicken fat scraps saved for this purpose.
1. Slightly thaw the saved chicken skins and cut them into 1½ inch pieces.
2. Place the skin pieces in a non-stick medium sauce pan and place the pan on medium low heat.
3. Cook the skins until the chicken fat has run out of them and the skins are a grey color.
4. Strain the contents of the pan through a cheesecloth lined strainer and collect the rendered fat or "schmaltz".
5. Set aside the chicken skin pieces which should now be grey, limp and rendered of their fat. These will be used
for making the "Grieven or Gribenes".
6. The Schmaltz is now basically done, but "schmaltz purist's" will heat the schmaltz again to remove any remaining
water, and strain again through a coffee filter to achieve the golden almost fluorescent final schmaltz.
7. The schmaltz is now ready to be jarred and saved in the refrigerator. It will keep for weeks.
RECIPE 2: RENDERED FAT FROM COOKING A WHOLE CHICKEN AND RESERVING THE FATINGREDIENTS: SERVES 6
● Reserved hardened fat from top of your chicken stock, usually when making chicken soup.
1. After your chicken soup has been made and refrigerated overnight in the refrigerator, you must now remove the fat from
the top of your broth and place it in a small sauce pan.
2. With gentle heat, begin to melt the hardened chicken fat.
3. Carefully bring the heat up to a gentle simmer. What water left in the chicken fat will begin to evaporate. You do not
want to get the fat too hot or your water content will start to pop and make a mess, or, with gas heat you could easily
start a kitchen fire. Slow and gentle is the away to go here.
4. When most of the water has boiled and evaporated off, you can place a coffee filter in a strainer and strain the rendered
fat into a pyrex measuring cup. The Schmaltz will now have beautiful fluorescent amber color and will be ready to store in
your refrigerator for weeks. Use a wide mouth jar just large enough to hold your Schmaltz.
5. You can now use the Schmaltz as you would butter, only it will have a heavenly chicken flavor. I like to use it as a replacement
for butter for making pilaf, or as the oil base for a roux. We are talking about an out of this world Cajun Chicken Gumbo with
Jewish Schmaltz. There is no end to the ideas for its use. This is of course saturated animal fat, so please use sparingly for
only special occasions, where a wonderful rich taste is desired. NOT YOUR EVERY DAY FAT!!
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEO(S) BELOW MIGHT BE OF HELP TO YOU.
U-TUBE VIDEO - HOW TO MAKE JEWISH SCHMALTZ