Today, I’m going to let you in on a little secret ingredient that will elevate your cooking game: schmaltz!
This fat, derived from rendered chicken or goose fat, is like liquid gold in the kitchen.
What is schmaltz?
So, what exactly is schmaltz? Well, schmaltz refers to rendered poultry fat, typically made from chicken fat, but goose and duck fats are also used.
This delicious cooking fat has a smooth, creamy texture when solid at room temperature, and it transforms into a golden, luscious liquid when heated.
Schmaltz has a long history in Jewish cuisine. It adds a unique flavor and richness to traditional dishes like latkes and matzo ball soup. It can also be used for cooking vegetables, roasted meats, or sauces.
How is schmaltz made?
Making schmaltz involves rendering the fat from poultry, which means heating it slowly to separate the liquid fat from the solids.
This can be done using various methods, such as simmering or baking the fat.
The resulting liquid fat is then strained to remove any impurities, yielding a pure and flavorful fat that’s ready to cook with!
Benefits of schmaltz
Schmaltz has an amazing richness that adds a delightful buttery flavor and richness to your dishes that other fats simply can’t replicate.
Plus, it’s a great alternative for those looking to avoid dairy or vegetable oils.
Unlike other types of animal fats, which contain mostly saturated fat, schmaltz has mostly monounsaturated fats in addition to polyunsaturated and saturated fats. It also provides essential nutrients like vitamins A and E.
Schmaltz (chicken fat) nutrition facts
Serving size | 1 tbsp (15mL) |
Calories | 115 |
Polyunsaturated | 2.7 g |
Monounsaturated | 5.7 g |
Saturated | 3.8 g |
Trans | 0 g |
Total Fat | 12.8 g |
Cholesterol | 10.9 mg |
The primary fat source is bolded.
How to cook and bake with schmaltz
Let’s start with cooking. When you’re sautéing or frying, ditch the usual oils and reach for schmaltz instead. Its moderate smoke point means you’ll get a lovely crispy exterior on your meats and veggies without any burnt flavors.
Schmaltz is my secret ingredient for making the perfect roasted chicken or turkey. Prior to roasting, rub your whole chicken with schmaltz. The fat will not only help keep the meat moist but also infuse it with a mouthwatering flavor. You can also use schmaltz for basting during the roasting process, creating a delectable golden crust!
I highly recommend making a classic Jewish recipe known as “Jewish penicillin” also referred to as matzo ball soup, which combines tender matzo balls with a flavorful broth made with chicken fat and vegetables.
But wait, schmaltz isn’t just for savory dishes! In baking, it can work wonders too.
Swap out butter or oil for schmaltz in your favorite recipes to add a unique depth of flavor. Think flaky pie crusts, moist cakes, and even chewy cookies.
Ways to use schmaltz
Here are some popular dishes and foods where you can use schmaltz:
- Matzo ball soup
- Potato latkes
- Roast chicken
- Roasted potatoes
- Chopped liver
- Rye bread
- Pie crusts
- Schmaltz-fried rice
- Brisket
- Chicken liver pâté
How to make schmaltz at home
Making schmaltz at home is quite simple! Here’s a quick recipe to get you started:
- Gather chicken fat trimmings or skin from a whole bird.
- Heat the fat in a skillet over low heat, allowing it to render slowly.
- Once the fat has melted completely and the solids have turned golden brown, strain the liquid through a fine-mesh sieve to remove any remaining bits.
- Allow the schmaltz to cool and solidify before transferring it to a container for storage.
How to store schmaltz
When it comes to storing your precious schmaltz, it’s important to treat it with care and keep it in optimal condition. The best practice is to find a cozy spot for it in your refrigerator in an airtight container or tightly sealed jar.
Now, we all know how easy it is to forget about items tucked away in the depths of our refrigerators. But trust me, you wouldn’t want to forget about your schmaltz! To make the most of its delectable flavors, make sure to use it within a reasonable timeframe. In the refrigerator, aim to enjoy your schmaltz within a week.
Freezing your schmaltz is also an option. When stored in the freezer, it can maintain its quality for up to six months.
What are the best substitutes for schmaltz?
Duck fat, ghee, and lard are the best substitutes for schmaltz. All 3 come from different animal sources…
Duck fat, being another poultry fat, is the closest thing to schmaltz, and offers a similar rich taste. Duck fat is commonly used in French cuisine, especially for cooking potatoes.
Ghee (clarified butter) works well for high-heat cooking methods like frying. While the flavor of ghee is slightly different from schmaltz, it can still add richness to dishes. It’s commonly used in Indian cuisine.
Lard can be used as a substitute, particularly in baking. Lard is rendered pork fat or rendered leaf lard. The neutral varieties of lard have a milder flavor and can be used in baking recipes such as pie crusts, pastries, and biscuits.
FAQs
While it contains a good balance of fats, it’s still important to consume it in moderation as part of a balanced diet.
You can use duck fat, ghee, or lard, depending on your preferences and cooking needs.
Yes, schmaltz is typically made from chicken fat, but it can also be made from other poultry fats.
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