SCHMALTZ (RENDERED CHICKEN FAT)
This is the ultimate way to prepare your schmaltz. Schmaltz is to Jews as bacon grease is to Southerners! Used in many traditional Jewish recipes to replace butter, which is "trayf" (butter is not to be served alongside meat products according to Jewish dietary laws). Try it, you will find it so tasty in many of your savory...
Provided by Esther Hardman
Categories Spreads
Time 1h5m
Number Of Ingredients 2
Steps:
- 1. Chop the frozen pieces of fat coursely, then put them in a skillet with enough water to barely cover. Place over low heat. The fat will start rendering when the water simmers.
- 2. When the fat appears about half rendered and the water has evaporated, add the onion, continue to cook until the crackling and onion are well browned.
- 3. Pour the fat through a strainer into a jar. It will keep in fridge for months. Save the onions and crackling to flavor dishes, or, since you are so AWESOME, sprinkle with a little salt and eat them before anyone finds out you have them.
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Jaja
[email protected]I'm allergic to chicken fat, so I can't try this recipe. :(
Dj dr Nahid
[email protected]This recipe is way too complicated. I'm sure there's an easier way to make schmaltz.
the one
[email protected]I followed the recipe exactly and my schmaltz turned out way too greasy. I'm not sure what I did wrong.
Franklin Were
[email protected]I'm not sure what all the fuss is about. I made this schmaltz and it was just okay.
Raj Gopali
[email protected]This is the best schmaltz recipe I've ever tried. It's so flavorful and versatile.
Lamique R Stoltenkamp
[email protected]I made this schmaltz last night and it turned out great! I used it to fry some potatoes and they were crispy and delicious.
Ayline Lia
[email protected]I've been looking for a good schmaltz recipe, and this one is perfect. Thanks for sharing!
Raiderz gaming
[email protected]I was surprised at how easy it was to make schmaltz. It's definitely a kitchen staple now.
sufiyanu Muhammad
[email protected]This schmaltz recipe is easy to follow and produces delicious results. I highly recommend it!
Clinton Perdue jr.
[email protected]I've never used schmaltz before, but I'm definitely going to try this recipe. It sounds delicious!
GCB Crazy
[email protected]Schmaltz is the perfect fat for frying chicken. It renders out beautifully and gives the chicken a crispy, flavorful skin.
Pronoy Sarker
[email protected]I love using schmaltz to make latkes. It gives them a crispy, golden-brown crust and a delicious flavor.
yasiid aden
[email protected]This schmaltz recipe is a game-changer! I've been using it to add a rich, savory flavor to everything from roasted vegetables to fried potatoes. It's also great for making homemade matzo balls and challah bread.