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.
- Portion size 750 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Method
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 facts Per 1 tbsp: about
- Sodium 6 mg
- Protein 1 g
- Calories 119.0
- Total fat 13 g
- Potassium 12 mg
- Cholesterol 11 mg
- Saturated fat 4 g
- Total carbohydrate 0 g
%RDI
- Iron 1.0
- Vitamin A 3.0
