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Chapter:Ingredients: Rendering Fats (Suet, Lard and Schmaltz)
Section:Schmaltz
Recipe:Myra's Schmaltz
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Myra's Schmaltz
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For the unintiated, schmaltz is chicken fat rendered with onions. Way
back before margarine was invented, rendered chicken or goose fat was used
instead of butter for meat meals. Schmaltz adds the most wonderful flavor
to foods, and we lowcarbers can count ourselves lucky that we can indulge!
I recommend using it in other recipes where called for.

3-4 cups raw chicken fat and skins
1 medium onion, finely chopped

In a skillet over moderate heat, cook the chicken fat and skin pieces
until the fat liquifies out and the solid pieces shrink and become golden
brown. Add the onion and cook until the skins and onion are very crisp and
dark brown (but not burned). Remove from heat. Remove the crispy bits with
a slotted spoon (see note). Stir and let stand until cool, but still
liquid. Pour into a glass jar or container and keep in the refrigerator or
freezer. Will keep almost indefinitely.
Makes about 1 cup schmaltz.
NOTE: The leftover crispy bits are called "griebenes," and are the
Jewish version of fried pork rinds, so enjoy them as a snack (I always
do!).

From Betty (tguyer at JUNO.COM)