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Schmaltz rendered chicken fat Recipe

Ingredients

How to make it

  • Place fat and skins in a non reactive skillet or large pot.
  • Cook carefully until the fat renders and the skins begin to brown slightly.
  • Add the onion and cook until the skins and onion are very crisp. However, do not burn the mix, it will go brown to burnt quickly, lower the heat near the end.
  • Remove from heat and allow to cool some. Remove the brown bits with a slotted spoon. Some folks eat these as they are like pork rinds, but different, ha!
  • Alow to cool and strain into a container and refridgerate. It will keep a long time.
  • The fat will 'set' in the fridge.
  • It can be used for the best chicken liver recipes or any place you need a fat for cooking.
  • It is delicious, but wicked high in cholesterol.
  • Best tasting bad thing on earth!!
  • Maybe beats pork fat, and I am a pork fat fan.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    borinda ate it and said...
    OMG! Just like Mom and my grandmother made it. I can picture the finished product in the refrigerator with the gribbeness, too, spread on paper towels and then put in a jar. (that's the onions once rendered chicken fat is cooked.)
    So, what's a little fat injected straight into your veins when the food tastes so good? ;-)
    Was this review helpful? Yes Flag
  • poohbearlovesheavymetal 16 years ago
    Hey at least it's a natural fat. Can't be worse than something chemically produced like margarine. I use bacon fat mostly but I like to use chicken fat when starting a roux for a chicken dish or casserole.
    Was this review helpful? Yes Flag

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drdemento Naples, FL

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