Rendered Chicken Fat (Schmaltz)
Rendered chicken fat, known as schmaltz, is prepared for cooking traditional chopped liver and root vegetables.
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Instructions
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Place 3-4 cups of chicken fat or skin scraps into a heavy, nonreactive pot. Cook on low heat, stirring occasionally, until most fat renders and scraps begin to brown (about 30 minutes).
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If desired, add 1 quartered onion and increase heat to medium. Continue cooking, stirring often, until the chicken scraps are golden and crispy, about 5-7 minutes.
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Remove from heat and cool for a few minutes.
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Strain the mixture through a cheesecloth-lined strainer or coffee filter into a heatproof container.
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Cover the rendered fat tightly and refrigerate for up to six months.