COOKING ESSENTIALS: CHICKEN FAT (SCHMALTZ)
It used to be a very common practice to render the fat from ducks, chickens, turkeys, etc., and keep that yummy fat for other cooking. Two of the areas that I use it, is for making fried potatoes, and for making stovetop popcorn... Yeah, popcorn. When I make chicken stock, I pull the skin off the parts that I am using, but I do...
Provided by Andy Anderson !
Categories Other Sauces
Time 3h5m
Number Of Ingredients 4
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Roughly chop the chicken skin, and add to a heavy-bottomed pan over medium-low heat.
- 4. Let it slowly cook, until most of the fat has rendered, and the skin is beginning to brown, about 2 hours.
- 5. Raise the heat to medium, and add the onion, if using.
- 6. Cook until the onions have softened, and the chicken skin is golden brown, about 30 minutes.
- 7. Remove from the heat, and allow to cool, for 10 minutes.
- 8. Strain through a fine-mesh sieve lined with cheesecloth, and discard the solids.
- 9. Store in a glass container with a tight-fitting lid in the fridge for 6 months, or the freezer for 1 year.
- 10. PLATE/PRESENT
- 11. Use on things like fried potatoes, and other root vegetables, as a substitute for oil in popcorn... Anyplace you need oil is a candidate for using chicken fat. Enjoy.
- 12. Keep the faith, and keep cooking.
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