Best Shmaltz Recipes

RENDERED CHICKEN FAT (SCHMALTZ)

Steps:

• Gather the ingredients.
• Place the fat and 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.
• Add the onion, if using. Raise the heat to medium. Continue to cook, stirring frequently, until the chicken scraps are golden brown and crispy, but not burnt. Turn off the heat and let cool for a few minutes.
• Strain into a heatproof glass or Pyrex container. Canning jars work well for this. A fine-mesh strainer will work in a pinch, but cheesecloth or a paper or cloth coffee filter are best.
• Cover tightly and store in the refrigerator for up to six months.

SCHMALTZ AND GRIBENES

Steps:

• In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
• Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
• Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.

SHMALTZ

Steps:

• Cut up the chicken fat into 1 inch chunks.
• Cut the skin into pieces, about the same size as the fat.
• Cut the onion into quarters, and then into slices.
• Do not mince the onion.
• In a heavy, preferably non-stick pot, place the chicken fat and the skin.
• Over a medium-high fire, let it cook until the fat has melted and the skin is beginning to get golden brown.
• Add the onion and the salt (you decide how much).
• Once you add the onions, don't leave the pot alone.
• Mix frequently to avoid sticking and buring.
• Keep cooking until the onions are a gorgeous golden brown color and the skin pieces are dark brown (but not black).
• The skin has now turned into something heavenly called gribenes.
• Remove the pot from the flame.
• Let cool and then strain the mixture into a glass or metal bowl.
• Pat the gribenes with a paper towel.
• You can now pour the cooled shmaltz into a jar and keep it indefinitely in the fridge or freezer.
• Keep the gribenes separate from the shmaltz in another jar.
• Your shmaltz is now ready to be used in matzo balls, kugels, chopped liver, and for frying.
• Gribenes are best eaten in a sandwich with chopped liver, or sprinkled on the chopped liver as an edible garnish.

SCHMALTZ (RENDERED CHICKEN FAT) RECIPE

Steps:

• In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. Bring to a simmer over high heat, then lower heat to medium-low and continue to simmer, stirring frequently, until fat has mostly rendered, water has cooked off, and chicken skin and fat pieces are small, browned, and starting to crisp, about 50 minutes. Add onion and cook, stirring frequently until lightly browned, about 10 minutes.
• Strain rendered chicken fat (schmaltz) through fine mesh strainer and use as directed. Reserve crisped chicken skin, fat, and onion (called gribenes in Yiddish), if desired (they can be eaten as a snack with salt, or stirred into chopped liver).