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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Ewald Maro
[email protected]This schmaltz is great! I used it to make latkes and they were crispy and delicious.
Purplix_
[email protected]I've been using this recipe for schmaltz for years and it never disappoints. It's the perfect way to use up leftover chicken fat.
Rionel Sagrav
[email protected]I love using schmaltz to make matzo ball soup. It gives the soup a delicious, savory flavor.
Jk Jahid Hasan
[email protected]This schmaltz is so good! It's perfect for frying chicken or potatoes. It has a nice, rich flavor and it's not too greasy.
Jaydah and Ashurdee Cloete
[email protected]I've never made schmaltz before, but this recipe was easy to follow and the results were delicious. I used it to roast potatoes and they were crispy and flavorful. I'll definitely be making this again.
Dreem Opsora
[email protected]This schmaltz turned out amazing! I used it to make latkes and they were the best latkes I've ever had. The schmaltz was so flavorful and rich, it really elevated the dish.