Recipe
Chicken Or Goose Fat Or Schmaltz Recipe
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Lor / All my dishes 1 year, 11 months ago
This is how to render chicken or goose fat known as "Schmaltz." It may seem unusual to a few of you but it is essential in some kitchens.
Prep:15m Cook:60m Servings:0
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 Lor |
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Fans
Ingredients
- 1/4 cup water
- 1 medium onion chopped
- 1 small apple peeled, cored and chopped
- chicken or goose skin 1" squares - optional
- 1 lb. chicken or goose fat, roughly cut
Directions
- Put all ingredients in a heavy pot with a cover on a medium heat.
- As the water boils, it will begin to render the fat.
- Leave the cover on until the sound of the water boiling and crackling is done.
- Remove the cover and lower the heat to low.
- Drain the clear fat at the first sign of browning.
- This is the clearest portion and is good as a spread for bread.
- Allow the remainder to cook on low heat.
- The onions will brown and should be removed before they burn.
- The skin will get brown and almost crisp, and the fat rendered may be darker in colour.
- Save this darker fat, skin cracklings and onions for making chopped liver.
- Note: In Europe rendered chicken or goose fat is prized as a spread for bread. It can also be used in potato pancakes to enhance the flavour. Originally, potato pancakes fried in rendered goose fat were traditional at Chanukah.
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robertg 1 year, 11 months ago said:
Everytime I roast a goose,Mary has me save the grease and she uses it to make her pie dough, it comes out very light and flaky. A very good and useful post,thanks...
sheba 1 year, 11 months ago said:
My Oma used to make this recipe and serve it to us on rye bread with a little salt & pepper. Great post!
jenniferbyrdez 1 year, 10 months ago said:
Yeah, baby.
pieplate 1 year, 4 months ago said:
Goose fat is THE fat to use for frying potatoes. I like this recipe--the apple and onion should help guard against burning-before-rendering.
chacha 1 year, 4 months ago said:
This is a definite winner!