Schmaltz means “fat” in Yiddish and German. In cooking, it specifically refers to chicken fat in the Jewish tradition, and pork, goose or duck fat in German. Goose fat is the finest and is usually obtained from roast goose drippings. Duck, pork and chicken fat is most often rendered from raw fat that you purchase from the butcher. Call in advance and your butcher can collect it for you. Another way of getting enough fat to render is to freeze fat trimmed off chicken or ducks that you cook (the semifrozen fat is easy to chop). Whichever fat you choose, you will be rewarded with one that is just right for cooking Perfectly Crisp Roast Potatoes.
- Portion size 750 servings
- Credits : Canadian Living Magazine: December 2008
MethodPerfectly Crisp Roast Potatoes
Drain any juices from fat. Chop fat into small pieces.
In heavy saucepan, bring fat, onions, peppercorns, ginger (if using) and 3/4 cup (175 mL) water to simmer over medium-high heat; reduce heat to medium-low and cook, stirring occasionally, until fat is melted and onions are browned, 60 to 75 minutes.
Add garlic; cook until golden, 4 to 5 minutes. Strain through heatproof sieve 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 facts 15 mL : about
- Sodium 0 mg
- Protein trace
- Calories 172.0
- Total fat 19 g
- Cholesterol 19 mg
- Saturated fat 6 g
- Total carbohydrate 1 g