SHMALTZ
Shmaltz is God's gift to mankind. I grew up on the stuff, although most people don't eat it today. I started making it again, because the flavor is so absolutely amazing, and even though it's heart-attack deadly, it is so worth it to have some every now and again. I usually save the chicken fat and skin in the freezer when cooking chickens, and when I have enough, I render the shmaltz. Believe me, there is nothing better than matzoh balls or chopped liver made with shmaltz. My mother fries potato disks in the stuff, one of my best childhood culinary memories.
Provided by Mirj2338
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 3
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.
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Bishal Karki
bkarki16@yahoo.comI'm not a fan of the smell of schmaltz, but it does taste good.
Senderi Emanuel
s-e92@gmail.comThis recipe is a bit time-consuming, but it's worth it. The schmaltz is so flavorful and delicious.
Lila Pun
pun96@hotmail.comI'm allergic to chicken, so I used duck fat instead. It turned out great!
r p tv
tr36@hotmail.comThis recipe is a great way to use up leftover chicken fat.
dilshad babu
bdilshad@hotmail.comI've never had schmaltz before, but I'm definitely going to try this recipe. It sounds delicious!
Shaikh Khan
s82@yahoo.comI'm not Jewish, but I love schmaltz. This recipe is a great way to make it at home.
Anil Khadka
k73@hotmail.frI'm new to cooking and this recipe was really easy to follow. My schmaltz turned out great!
Khan Abdullah
a.k@hotmail.frThis is my go-to schmaltz recipe. It's always reliable and turns out perfect every time.
Ebony Bennett
ebony@gmail.comI've made this recipe several times now and it's always a hit. My family loves it!
Qamar Chaudhry
qamar.chaudhry@gmail.comThis recipe is a great starting point, but I like to add a few extra ingredients to give it more flavor. I usually add some garlic, onion, and herbs.
MD Sobur Ali
md26@hotmail.co.ukI'm not sure what I did wrong, but my schmaltz turned out really dark. It was still edible, but it didn't look very appetizing.
Dalores Moody
md0@gmail.comMeh.
Abubakar Tahir
t42@gmail.comThis is the worst schmaltz recipe I've ever tried. It was bland and had a strange aftertaste.
Neshen Naidoo
n-neshen12@hotmail.co.ukI found this recipe to be a bit too greasy for my taste.
ZIFECLAN
zifeclan8@hotmail.frI've been making schmaltz for years, and this recipe is by far the best. It's simple to follow and the results are always delicious.
M Shakil 45
45_m17@hotmail.comI'm not a big fan of schmaltz, but this recipe was surprisingly good. The flavor was mild and not at all greasy.
Md Fahim Hossain
hossain_m@yahoo.comThis was great! My grandma used to make schmaltz all the time when I was a kid. This recipe brought back so many good memories.
shairley sarkar
shairley_s41@hotmail.comI love this schmaltz recipe! It's so easy to make and it tastes amazing. I use it on everything from latkes to eggs to roasted vegetables.
kokosnuss24yt
kokosnuss24yt@aol.comThis schmaltz recipe is a keeper! I used it to make latkes and they were the best I've ever had. The schmaltz added a crispy, flavorful crust and the inside was light and fluffy. I will definitely be making this again and again.