Rendered Chicken Fat (Schmaltz)
Learn how to make and use rendered chicken fat, also called schmaltz, which is great for cooking traditional chopped liver and root vegetables.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 3to 4 cups chicken fat and skin
- Optional: 1 medium onion, peeled and chopped into quarters
Instructions
Step 1
Gather the ingredients.Step 2
Place the 3 to 4 cups chicken fat and/or skin scraps in a heavy-bottomed, nonreactive pot (cast iron, copper, and aluminum can give your schmaltz an off taste). Cook over low heat, stirring occasionally, until the scraps render most of their fat and begin to brown, about 30 minutes.Step 3
Add 1 medium onion (peeled and quartered) , if using . Raise the heat to medium. Continue to cook, stirring frequently, until the chicken scraps are golden brown and crispy, but not burnt, 5 to 7 minutes (the mixture will become foamy at first, but this will subside). Turn off the heat and let cool for a few minutes.Step 4
Strain through a cheesecloth-lined mesh strainer or a coffee filter into a heatproof glass or Pyrex container. Canning jars work well for this. A fine-mesh strainer will also work in a pinch.Step 5
Cover tightly and store in the refrigerator for up to six months.