|Written By Recipe Coordinator|
Schmaltz is rendered chicken or goose fat used for frying or as a spread on bread, especially in German and Ashkenazi Jewish cuisine. Since the rendering process removes water and proteins from the fat, schmaltz does not spoil easily. It can even be used to preserve cooked meats if stored in an airtight container in a cool, dry location. This is similar to the French confit.
1 lb. chicken fat from your butcher, finely chopped
1⁄4 lb. chicken skin from your butcher, roughly chopped
1 medium onion, finely chopped
Kosher salt, to taste
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.
Makes about 1 1/2 cups.
Recipe and photo courtesy of Saveur Magazine, Issue #126.