Within traditional Jewish cuisine, a culinary secret is passed down through generations. It is known as schmaltz! This savory rendered chicken fat is a cornerstone of flavor in dishes like matzo balls, kugel, and chopped liver.
Making schmaltz at home transforms simple meals into flavorful feasts. Mastering schmaltz is surprisingly simple whether you’re an experienced cook or new to the kitchen. In this guide, I’ll walk you through each step of the process, ensuring you create schmaltz that’s perfect for elevating your favorite recipes!
What is Schmaltz?
Schmaltz is rendered chicken fat. Given its rich and savory elements, it is commonly used in many Jewish dishes, either as a cooking fat or to add flavor. Cooks can make this amazing ingredient by slowly cooking chicken fat and skin until the fat melts and separates from any solids, which can then be strained out.
Schmaltz is then used in dishes like matzo balls, chopped lived, and kugel. It is a flavorful alternative to oils and butter. This ingredient is very versatile. It can be used in frying, sauteing, or even as a spread on bread.
How to Make Schmaltz
Ingredients:
- Chicken fat and skin (about 1 to 2 cups)
- 1 small onion, finely chopped (optional, for added flavor)
Instructions:
- Collect the Fat and Skin from raw chicken
- Cut the chicken fat and skin into small, similarly sized pieces. This will help the parts to render more evenly and quickly.
- Render the Fat by placing the cut parts into a large skillet or saucepan over low heat. If using onion for flavor add it just when the fat begins to melt and sizzle. The meat should be cooked slowly, over low to medium heat while stirring occasionally.
- Continue cooking the parts in this manner until the skin pieces (called gribenes) are golden brown and crispy. The process can take 30-60 minutes. Be patient and do not be tempted to raise the heat as this will cause burning and a poor quality outcome.
- At the point when the fat is fully rendered and the skin is crispy, strain the results through a mesh strainer or cheesecloth into a bowl or jar. Caution: the mixture is very hot! If you used onions, they should be strained out of the mix as well.
- Let the schmaltz cool to room temperature before storing it. Once cooled properly, cover and refrigerate the cooked ingredient. It will solidify as it cools.
Tips for Making Schmaltz
The quality of the chicken fat and skin will affect the flavor of schmaltz. Using high-quality, fresh chicken parts will yield the best results. The color should be pink in hue. The chicken skin should be smooth and moist. Ensure that the skin isn’t sticky to the touch. It should also have a very mild, clean smell to it. Any sour smell indicates that the chicken parts are not fresh.
Low heat during the rendering process is a must for good-quality schmaltz. This avoids burning the fat while ensuring crispy gribenes. Gribenes can be enjoyed as a snack or used as a topping for dishes to add flavor and texture.
If onions are added to the ingredient, low heat ensures caramelization and added flavor. Low heat also allows the chicken fat to melt gradually to render the fat evenly.
Store schmaltz in an airtight container to keep it fresh and to prevent it from absorbing other odors found in the fridge. This cooking ingredient can be stored in the refrigerator for up to a month or frozen for up to 6 months.
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