Shmaltz
Rich, savory, and brimming with Old-World charm, Shmaltz is a traditional rendered chicken fat that serves as a versatile and flavorful cooking staple in classic Jewish cuisine. Made by slowly rendering chicken skin and fat with finely caramelized onions and a touch of salt, this golden elixir is perfect for enriching everything from matzo balls to roasted vegetables. The process is simple yet deeply rewarding, yielding not only the velvety, liquid fat but also crunchy gribenes—crispy chicken cracklings—that make for an irresistible garnish or snack. With just three ingredients and a bit of patience, Shmaltz elevates your home cooking with its unique depth of flavor and nostalgic appeal. It's a kitchen treasure you'll want to have on hand, stored in a jar for up to a week—or frozen for longer delight.
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Ingredients
- 450 grams Chicken skin and fat
- 1 medium-sized Onion
- 0.5 teaspoons Salt
Directions
Step 1
1. Start by preparing the chicken skin and fat. Trim any excess meat from the skin and cut both the skin and fat into small, roughly 1-inch pieces to ensure even rendering.
Step 2
2. Peel the onion and dice it finely. Set it aside.
Step 3
3. Place the chicken skin and fat in a large, heavy-bottomed skillet or saucepan over low to medium-low heat. The fat will slowly start to melt and render out of the chicken skin.
Step 4
4. Stir occasionally with a wooden spoon or heat-resistant spatula to prevent sticking and to help distribute the heat evenly.
Step 5
5. After about 20 minutes, once a good amount of liquid fat has pooled in the pan and the chicken skin pieces (cracklings) are starting to brown slightly, stir in the diced onion and salt.
Step 6
6. Continue cooking, stirring occasionally, for another 15–20 minutes, until the onion is golden brown and caramelized, and the skin pieces are crisp and deep golden in color.
Step 7
7. Remove the skillet from the heat. Using a fine-mesh strainer, strain the liquid fat (shmaltz) into a clean, heatproof container like a jar or bowl.
Step 8
8. Allow the shmaltz to cool to room temperature, then cover and refrigerate. It will solidify as it cools and can be stored in the fridge for up to 1 week or frozen for up to 3 months.
Step 9
9. Don't discard the crispy chicken skin and onion bits left in the strainer! These are called gribenes, and they are a delicious snack or garnish.
Nutrition Facts
| Serving size | (603g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2091 |
| Total Fat 180.3g | 0% |
| Saturated Fat 54.0g | 0% |
| Cholesterol 450mg | 0% |
| Sodium 1499.5mg | 0% |
| Total Carbohydrate 15.2g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 7.1g | |
| Protein 78.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 789mg | 0% |
Source of Calories