📝 About This Recipe
Schmaltz is the soul of Ashkenazi Jewish cuisine, a rich and aromatic rendered chicken fat that transforms humble ingredients into culinary masterpieces. Born out of necessity in Central and Eastern Europe where olive oil was scarce and butter was restricted by kosher laws, this 'liquid gold' carries a deep, savory flavor profile infused with slow-cooked onions. The byproduct, crispy bits of skin known as gribenes, offers a salty, addictive crunch that is often referred to as the 'Jewish popcorn.'
🥗 Ingredients
The Essentials
- 2 pounds Chicken Fat and Skin (raw, trimmed from thighs or backs, cut into 1/2-inch pieces)
- 2 large Yellow Onions (halved and thinly sliced into half-moons)
- 1/4 cup Water (to help start the rendering process without scorching)
- 1 teaspoon Kosher Salt (plus more to taste for the gribenes)
Aromatic Options (Modern Twist)
- 3 pieces Garlic Cloves (smashed, optional for extra depth)
- 2 sprigs Fresh Thyme (optional for an herbaceous note)
- 4-5 whole Black Peppercorns (optional)
👨🍳 Instructions
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1
Begin by thoroughly chilling the chicken fat and skin; it is much easier to cut when very cold or even slightly frozen. Use a sharp knife or kitchen shears to dice the fat and skin into uniform 1/2-inch pieces.
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2
Place the diced chicken fat and skin into a heavy-bottomed skillet or a Dutch oven. Add 1/4 cup of water—this prevents the fat from browning too quickly before it has a chance to melt.
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3
Set the pot over medium-low heat. Let the water come to a gentle simmer, which will begin to draw the fat out of the tissues.
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4
Cook the fat for about 20-25 minutes, stirring occasionally. You will see the water evaporate and the solid pieces begin to shrink and turn opaque white.
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5
Once the liquid in the pan is clear and the chicken pieces are starting to turn a very light golden color, add the sliced onions and the kosher salt.
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6
If using garlic, thyme, or peppercorns, add them now. These aromatics will infuse the oil as it finishes rendering.
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7
Continue to cook over medium-low heat, stirring every few minutes. The onions will soften and eventually turn a deep, rich mahogany brown, while the chicken skin (gribenes) becomes crispy and dark gold.
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8
Watch the pan closely during the final 10 minutes. The difference between perfectly browned and burnt is a matter of seconds. The schmaltz is done when the bubbling slows significantly and the gribenes are crunchy.
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9
Remove the pan from the heat and let it cool for about 5-10 minutes so it is safe to handle.
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10
Set a fine-mesh sieve over a clean, heat-proof glass jar. Carefully pour the contents of the pan through the sieve.
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11
Transfer the crispy gribenes and onions from the sieve onto a plate lined with paper towels. Sprinkle them with a little extra salt while hot.
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12
Allow the filtered schmaltz to cool completely at room temperature. It will turn from a clear golden liquid to an opaque, creamy pale-yellow solid.
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13
Seal the jar tightly and store in the refrigerator for up to 2 months, or freeze for up to 6 months.
💡 Chef's Tips
Use a heavy cast iron or stainless steel pan to ensure even heat distribution and prevent hot spots. Don't rush the process; high heat will burn the fat and result in a bitter, scorched flavor. Always save chicken skin in a freezer bag whenever you prep chicken for other meals until you have enough to make a batch. Ensure your storage jar is bone-dry; any moisture trapped in the jar can cause the schmaltz to spoil or mold. If the gribenes aren't crunchy enough after straining, pop them in a 350°F oven for 5 minutes on a baking sheet.
🍽️ Serving Suggestions
Spread a thin layer of chilled schmaltz on a slice of fresh rye bread with a sprinkle of coarse salt. Use it as the primary fat for sautéing onions and liver when making traditional Chopped Liver. Incorporate 2 tablespoons of schmaltz into your Matzah Ball mixture for the most authentic flavor and fluffy texture. Toss roasted potatoes in melted schmaltz for a crispiness that butter or oil cannot replicate. Serve the crispy gribenes as a garnish over mashed potatoes or buckwheat kasha varnishkes.