Rendered Chicken Fat Recipes
RENDERED CHICKEN FAT
Steps:
- Place the chicken fat and salt in a small, heavy saucepan.
- Cook very slowly over low heat, stirring from time to time, until the fat is completely liquified and the cracklings are golden brown.
- Strain the fat into a jar or crock and refrigerate. Reserve the cracklings - crisp, fried bits that are left after fat is rendered - to use in making chopped liver or as a garnish for salads or mashed potatoes.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 8 grams, Fat 13 grams, SaturatedFat 4 grams, Sodium 15 milligrams
SCHMALTZ AND GRIBENES (RENDERED CHICKEN FAT)
The classic Jewish fat for use in meat dishes. The clarified fat is called "schmaltz," and the onion and crispy skin bits are called "gribenes." Gribenes are an essential addition to chopped liver and mashed potatoes (for knish or blintz fillings, or just for eating) or scrambled eggs. The water is necessary to keep the onions from burning before the fat melts. Serving size approx 1 tbsp.
Provided by DrGaellon
Categories European
Time 2h5m
Yield 1 pound, 30 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 140.4, Fat 15.1, SaturatedFat 4.5, Cholesterol 12.9, Sodium 232.9, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 0.1
SCHMALTZ (RENDERED CHICKEN FAT)
Schmaltz is highly flavorful rendered chicken fat often used in Jewish cooking. It's easy to make and worh the effort as it tastes quite a bit different than butter or other similar fats. Try it in chopped chicken liver (pate). If you are making chicken schmaltz at the same time as the chopped chicken liver, feel free to add the browned onions and cracklings to the liver in place of the sauteed onions.
Provided by TxGriffLover
Categories Chicken
Time 35m
Yield 1/2 cup
Number Of Ingredients 4
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.
Nutrition Facts : Calories 4178.4, Fat 453.3, SaturatedFat 135.3, Cholesterol 385.9, Sodium 7.8, Carbohydrate 22.2, Fiber 3.1, Sugar 9.4, Protein 2
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