Cooking Essentials Chicken Fat Schmaltz Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Roughly chop the chicken skin, and add to a heavy-bottomed pan over medium-low heat.
• 4. Let it slowly cook, until most of the fat has rendered, and the skin is beginning to brown, about 2 hours.
• 5. Raise the heat to medium, and add the onion, if using.
• 6. Cook until the onions have softened, and the chicken skin is golden brown, about 30 minutes.
• 7. Remove from the heat, and allow to cool, for 10 minutes.
• 8. Strain through a fine-mesh sieve lined with cheesecloth, and discard the solids.
• 9. Store in a glass container with a tight-fitting lid in the fridge for 6 months, or the freezer for 1 year.
• 10. PLATE/PRESENT
• 11. Use on things like fried potatoes, and other root vegetables, as a substitute for oil in popcorn... Anyplace you need oil is a candidate for using chicken fat. Enjoy.
• 12. Keep the faith, and keep cooking.

Steps:

• Chop the fat into large chunks. Combine everything in a saucepan and place over medium-low heat. Cook slowly 1 1/2 - 2 hours, until the water has evaporated, the fat is completely melted, and the onion has turned dark mahogany brown, but not burned.
• Strain the clear fat into a clean jar and allow to cool to room temperature. Store in refrigerator up to 3 months, or in freezer up to a year. The gribenes should be used within a few days.

Steps:

• Combine all ingredients in a medium saucepan. Partially cover the pan and bring the mixture to a simmer over medium heat. The fat will begin to crackle as it cooks. When you no longer hear the fat crackle, remove the lid, reduce the heat to low, and continue to cook until the skin becomes crispy, about 15 to 25 minutes. Lower the heat, if necessary, to keep the skin from browning too quickly. Set aside to cool slightly.
• Strain into a small bowl. If desired, reserve the crispy skin. Refrigerate, covered for up to 1 week.
• Tip: Trim the chicken fat and skin from whole birds before roasting and store it in the freezer until there is enough to render, or ask your butcher for some.