How to Make Shmaltz (Rendered Chicken Fat)

Ingredients Needed:

• 3 lbs. chicken fat
• Optional: 1 small onion

Detailed Instructions:

1. Prepare the Chicken Fat

• • • Begin by thoroughly washing the chicken fat. Remove any excess impurities or leftover meat to ensure a clean rendering process. Pat the fat dry with paper towels to remove any remaining moisture.

2. Cut the Fat

• • • Chop the chicken fat into smaller pieces to render it more quickly and evenly. Pieces approximately 1 - 2 inches work best.

3. Start Cooking

• • • Place the chopped fat into a large, heavy-bottomed pot or skillet. Cook over medium heat to slowly release the fat without burning it. Stir occasionally to prevent the pieces from sticking to the bottom.

4. Simmer and Render

• • • Simmer the fat uncovered over medium heat for about 1 to 1 ½ hours. During this time, the pieces of skin or fat should gradually shrink and start turning golden and crisp. Continue stirring occasionally for even cooking.

5. Add Optional Onion

• • • If you're adding an onion do it in when the fat is partly rendered (after about 30 minutes of cooking). The onion will infuse the shmaltz with a savory aroma and taste. Cook until golden and caramelized.

6. Crisp the Fat

• • • Once the skin or leftover fat pieces appear crispy, increase the heat for 1 minute. slightly. This will help crisp up the fat and give it a more golden color.

1. Drain and Store

• • • Once the shmaltz is done, remove from heat. Let cool before covering and storing in the fridge for up to 3 months. It can also be frozen for longer storage.

1. Use it in Recipes!

• • • Shmaltz can be used in place of oil for added flavor in many recipes. Try using it to sauté vegetables, roast potatoes, or fry eggs.