Go Back
Print Recipe

Schmaltz

Rendered chicken fat simmered with sweet onions to create a liquid gold that can be used in a wide variety of dishes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Seasoning
Cuisine: Jewish

Ingredients

  • chicken fat trimmings
  • yellow onions

Instructions

  • Gather your chicken trimmings and place them into a non-reactive skillet over medium low heat (13 ounces of trimmings should yield about 1/2 cup of schmaltz)
  • Cook over medium low heat for about 15 minutes or until the liquid fat has begun to render off and trimmings begin to turn lightly golden
  • Add a large yellow onion (peeled and quartered) and increase the heat to medium
  • Continue to cook, stirring regularly, until the trimming are crisp and golden brown and the onions have softened
  • Remove the skillet from the heat and let it cool for 5 minutes before straining
  • Place a mesh strainer over a large heat proof bowl and strain the mixture to separate the schmaltz from the trimmings and onions
  • Use immediately or allow to cool and refrigerate in an air tight container for up to a week