Seasoned Schmaltz
This recipe makes 3 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp | - |
| 15 mL : about | - |
| cal | 172 |
| pro | 0 |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 19 mg |
| sodium | 0 mg |
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.
Ingredients
- 2 lb duck fat or chicken fat or pork fat
- 2 onions, chopped
- 1 tsp black peppercorns
- 4 thin slices gingerroot, optional
- 6 cloves garlic, smashed
Preparation
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.
Source : Canadian Living Magazine: December 2008
- Keywords : German; Jewish; Duck; Ginger; Condiments/sauces;
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