Tested till perfect Chicken Schmaltz

Chicken Schmaltz

 Schmaltz means “fat” in Yiddish and German. In cooking, it refers to chicken fat in the Jewish tradition, and pork, goose or duck fat in the German. Trim the fat from chicken and save it in the freezer until there's enough to render and make schmaltz. You can substitute chicken fat skimmed from soup, or vegetable oil.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: April 2011

  • rating starrating starrating starrating starrating star
  • Portion size 3 cups (750 mL)

Ingredients

  • 2 lb 2lbchicken fat, chopped in small pieces
  • 2 2oniononions, chopped
  • 3/4 cup 3/4cupwater

Preparation

In heavy saucepan, simmer fat, onions and water over medium-low heat, stirring occasionally, until fat is melted and onions are browned, 1 to 1-1/4 hours.

Strain into heatproof bowl, pressing on solids. Pour fat into three 1 cup (250 mL) sterilized jars; let cool before sealing. Refrigerate for up to 1 year.

Nutritional Information Per 1 tbsp: about

cal 119 pro 1g total fat 13g sat. fat 4g
carb 0g fibre 0g chol 11mg sodium 6mg
potassium 12mg

%RDI:

iron 1 vit A 3
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