📝 About This Recipe
A cornerstone of Ashkenazi Jewish and Central European soul food, this rendered fat is a liquid gold that transforms simple ingredients into culinary masterpieces. This version is infused with the sweetness of caramelized onions and the savory depth of garlic, yielding both a silky spread and 'gribenes'—the irresistible, crunchy cracklings left behind. It is a rich, nostalgic spread that carries the warmth of a traditional family kitchen in every bite.
🥗 Ingredients
The Fat & Skin
- 2 pounds Chicken Fat and Skin (trimmed from thighs or breasts, or purchased as 'fat back' from a butcher)
- 1/4 cup Water (to help start the rendering process without burning)
Aromatics
- 2 large Yellow Onions (peeled and finely diced)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 teaspoon Kosher Salt (plus more to taste for the cracklings)
- 2 sprigs Fresh Thyme (optional, for a modern herbal lift)
- 1/2 teaspoon Black Peppercorns (whole)
👨🍳 Instructions
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1
Start by chilling your chicken fat and skin in the freezer for 15 minutes; this makes it much easier to dice into uniform 1/2-inch pieces.
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2
In a heavy-bottomed Dutch oven or a deep cast-iron skillet, combine the diced fat, skin, and 1/4 cup of water.
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3
Place the pot over medium-low heat. The water will simmer and steam, helping to draw out the fat from the tissues without scorching the delicate proteins.
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4
Once the water has completely evaporated (about 15-20 minutes), you will see the liquid fat beginning to pool and the skin pieces turning opaque.
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5
Add the finely diced onions to the pot. Stir well to ensure they are submerged in the developing fat.
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6
Maintain a gentle simmer. You are looking for small, steady bubbles. If the fat begins to smoke, turn the heat down immediately.
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7
Continue cooking for another 30-40 minutes, stirring occasionally. The skin pieces (gribenes) will begin to shrink and turn a light golden color.
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8
Add the smashed garlic cloves, peppercorns, and thyme sprigs during the last 15 minutes of cooking to infuse the fat with flavor without burning the garlic.
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9
The schmalz is done when the gribenes are a deep, crispy mahogany brown and the onions are dark gold and caramelized.
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10
Remove the pot from the heat and let it cool for about 10 minutes so it is safe to handle.
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11
Set a fine-mesh sieve over a clean, heat-proof glass jar. Line the sieve with cheesecloth if you want a perfectly clear schmalz.
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12
Carefully pour the mixture through the sieve. Let the golden liquid drain into the jar—this is your schmalz.
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13
Transfer the crispy bits (gribenes and onions) left in the sieve to a paper-towel-lined plate. Sprinkle immediately with kosher salt while they are hot.
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14
Allow the schmalz to cool to room temperature. It will thicken and turn an opaque, creamy pale yellow. Seal and refrigerate.
💡 Chef's Tips
Always use a heavy-bottomed pan to prevent hot spots that can scorch the fat and create a bitter taste. Don't discard the gribenes! They are the 'cook's treat' and can be eaten as a snack or used as a crunchy garnish for salads. If you prefer a neutral fat for baking, omit the onions, garlic, and herbs during the rendering process. Store your schmalz in the refrigerator for up to 2 months, or freeze it in ice cube trays for easy portioning in the future.
🍽️ Serving Suggestions
Spread chilled schmalz thickly on a slice of dark rye bread and top with a sprinkle of sea salt and sliced radishes. Use a tablespoon of schmalz to sauté onions for the ultimate traditional potato kugel or chopped liver. Whisk a teaspoon of room-temperature schmalz into hot chicken soup for an extra layer of richness and 'golden eyes' on the surface. Serve the crispy gribenes over mashed potatoes or buckwheat kasha for a decadent texture contrast.