The Ultimate Guide: How to Cook Authentic Chicken Schmaltz

The Ultimate Guide: How to Cook Authentic Chicken Schmaltz

Making your own schmaltz is a rite of passage in a Jewish kitchen. It's the ultimate way to ensure "zero waste" while filling your home with the most incredible, savory aroma. Plus, you get a bonus prize at the end: Gribenes (crispy chicken skin cracklings).

Here is a step-by-step guide to rendering your own liquid gold at home.

While you can always buy pre-rendered KJ Chicken Fat to save time, making it from scratch is a beautiful tradition. Here is how to do it right.

1. Gather Your Ingredients

You only need three things to make world-class schmaltz:

  • Chicken Fat and Skin: Save the "trimmings" from your chicken breasts and thighs, or ask your butcher for a bag of fat and skin.

  • Onion: One large yellow onion, roughly chopped. This adds the signature savory depth.

  • A Pinch of Salt: To help draw out the moisture.

2. Prep the Fat

Cut the chicken fat and skin into small, uniform pieces (about 1/2 inch). The smaller the pieces, the faster and more evenly the fat will render.

Pro Tip: Cold fat is much easier to cut. Put your chicken trimmings in the freezer for 15-20 minutes before you start chopping.

3. The Slow Melt

Place the fat and skin in a heavy-bottomed skillet or saucepan. Add a splash of water (about 2-3 tablespoons)—this prevents the fat from scorching before it starts to melt.

Turn the heat to low or medium-low. You want to "render" the fat, not deep-fry it. Stir occasionally. As the water evaporates, the fat will begin to liquefy.

4. Add the Aromatics

Once the fat has mostly melted and the skin pieces are starting to look slightly opaque (usually after 20-30 minutes), add your chopped onions and a pinch of salt.

5. The Golden Stage

Continue cooking on low heat. The onions will soften, and the skin pieces will begin to turn golden brown and crispy.

  • Watch closely: You are looking for a clear, yellow liquid.

  • The Signal: When the onions are dark golden brown and the skin pieces (gribenes) are crunchy and browned, it's done. Be careful not to let the onions burn, or the schmaltz will taste bitter.

6. Strain and Store

Turn off the heat and let it cool for a few minutes.

  1. Place a fine-mesh strainer over a clean glass jar.

  2. Pour the mixture through.

  3. The Prize: Don't throw away the bits in the strainer! Those are the gribenes. Salt them while they are hot and eat them on a piece of matzah or rye bread—they are the "Jewish popcorn."

7. Cooling

Let the jar reach room temperature before sealing. The schmaltz will be a clear amber liquid when warm and will turn into a creamy, opaque pale yellow when chilled in the fridge.

How to Use Your Homemade Schmaltz

  • Matzah Balls: Use a 1:1 swap for oil in your favorite recipe.

  • Sautéing: Use a tablespoon or more to sauté onions for your Roasts.

  • Roasted Potatoes: Toss halved baby potatoes in schmaltz and salt before roasting at 400°F.

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