Chicken Or Goose Fat Or Schmaltz Recipe

Chicken Or Goose Fat Or Schmaltz

From lor 17 years ago

This is how to render chicken or goose fat known as "Schmaltz." It may seem unusual to a few of you but it is essential in some kitchens.

Put all ingredients in a heavy pot with a cover on a medium heat.
As the water boils, it will begin to render the fat.
Leave the cover on until the sound of the water boiling and crackling is done.
Remove the cover and lower the heat to low.
Drain the clear fat at the first sign of browning.
This is the clearest portion and is good as a spread for bread.
Allow the remainder to cook on low heat.
The onions will brown and should be removed before they burn.
The skin will get brown and almost crisp, and the fat rendered may be darker in colour.
Save this darker fat, skin cracklings and onions for making chopped liver.
Note: In Europe rendered chicken or goose fat is prized as a spread for bread. It can also be used in potato pancakes to enhance the flavour. Originally, potato pancakes fried in rendered goose fat were traditional at Chanukah.

What do you think?

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

If you made this, attach a rating to your comments.

How Good Was It?

Post Message or cancel

" It was excellent "
chacha ate it and said...
This is a definite winner!
Was this review helpful? Yes Flag
" It was excellent "
pieplate ate it and said...
Goose fat is THE fat to use for frying potatoes. I like this recipe--the apple and onion should help guard against burning-before-rendering.
Was this review helpful? Yes Flag
jenniferbyrdez 17 years ago
Yeah, baby.
Was this review helpful? Yes Flag
" It was excellent "
sheba ate it and said...
My Oma used to make this recipe and serve it to us on rye bread with a little salt & pepper. Great post!
Was this review helpful? Yes Flag
" It was excellent "
robertg ate it and said...
Everytime I roast a goose,Mary has me save the grease and she uses it to make her pie dough, it comes out very light and flaky. A very good and useful post,thanks...
Was this review helpful? Yes Flag

lor Toronto, Canada

Subscribe to My Recipes

Like lor's recipes? Never miss an upload!

Reviewed by 4 people

Everytime I roast a goose,Mary has me save the grease and she uses it to make her pie dough, it comes out very light and flaky. A very good and useful post,thanks...

robertg in loved it
My Oma used to make this recipe and serve it to us on rye bread with a little salt & pepper. Great post!

sheba in Lac La Biche loved it
Goose fat is THE fat to use for frying potatoes. I like this recipe--the apple and onion should help guard against burning-before-rendering.

pieplate in Claremont loved it

A Few More Reviews