How to Render Chicken Fat (Schmaltz) – a simple step-by-step tutorial that teaches you how to make schmaltz (rendered chicken fat)!
Schmaltz (how to render chicken fat)
You can use rendered chicken fat for so many different things – really anything that requires a little oil for frying. Throw a little of this in instead. It is a nice thing to have frozen to pull from as you are cooking.
What is Schmaltz
Schmaltz is just another name for rendered chicken fat. Rendered chicken fat is simply solidified chicken fat that has been cooked down into a liquid form.
What is Schmaltz used for
Schmaltz can really be used in place of oils or ghee when cooking (especially pan-frying and sautéing). Otherwise, it is used quite a bit in the Jewish community to make things like matzo ball soup and other dishes. I personally use it a lot to make homemade garlic confit!!! Sooo good!
What does Schmaltz taste like
It has an essence of chicken and reminds me of a more nutty ghee.
Where to find chicken fat
Where would you find copious amounts of chicken fat? Well, as you go through your normal recipes and cook chicken periodically, you can simply cut off any excess fat and throw it into a bag in the freezer until you have enough.
Otherwise, you can do what I did – stop by your deli and ask someone behind the counter of they could hook you up with some chicken fat…. probably not something they hear everyday, but you aren’t going to get laughed at. I asked the butcher at my deli and he handed me some freshly cut chicken fat and trimmings – it was perfect. I mixed that with some skin from several chicken thighs.
How to render chicken fat (how to make schmaltz)
Once you have amassed a good amount of fat and skin, about 1 pound, place it in a deep saucepan and add enough water to barely cover all of the fat and skin.
This is a marathon. Not a sprint. Slowly simmer the fat and skin in the water for 45 min – hour, or until the fat has completely rendered or “melted” and the skin has turned into that wonderful crackling and is brown, but not burnt. Obviously, if you burn the skin the flavor of the rendered fat will change, and probably not in a good way.
My butcher basically gave me the trimmings from the morning, so I do have just some fatty meat pieces in the picture above – but you can also see the golden fat being rendered and the beginnings of some wonderful crackling.
Once you have successfully rendered your fat, you may decide to add some onion as well. There are a lot of different viewpoints our there as to whether onions HAVE to be added or not and whether that should be at the beginning of the process or only for the last few minutes…. Here is my take on it: if you add onion that will change the flavor of the fat, just like if you burnt some skin.
That being said, it tastes better with the onion (and some salt). So, I would say it depends upon what you plan on using it for. If you want the rendered fat to act more as an oil for recipes and do not want it adding a ton of other flavors, then maybe don’t add it. On the other hand, if you want the rendered fat to be a big part of your recipe, maybe add the onion for that full-bodied flavor.
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How to Render Chicken Fat [Schmaltz]
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 mins
- Yield: Approx. 1/2 Cup
- Category: How To
- Method: Stove Top
- Cuisine: American
Description
How to Render Chicken Fat – a step-by-step tutorial on how to render chicken fat. Super easy and something every home cook should know!
Ingredients
- Approx. 3/4 pound chicken fat (roughly chopped)
- Approx. 1/4 pound chicken skin
- water (enough to cover fat and skin)
- 1 medium yellow onion, diced (optional)
- kosher salt
Instructions
- Place fat and skin in deep saucepan.
- Add enough water to barely cover the skin and fat.
- Simmer for 45-60 minutes, stirring frequently.
- Add onion when fat is completely melted and skin has turned brownish, but has not burned.
- Continue to stir frequently as onion cooks, approx. 10-15 minutes.
- Add a pinch or two of kosher salt.
- Strain fat through fine mesh sieve.
- Use immediately or keep in fridge in airtight container for no more than a week or freeze for later use.
Notes
- Storage: rendered chicken fat can be stored in an airtight container in the refrigerator for up to 6 months.
rebecca says
I took a chicken from the freezer, thawed it then roasted in a glass 9×13. Next put it in the instant pot, covered with water and let it go for an hour and a half, after it cooled I put the kettle in the fridge until next morning. I was able to pour the schmaltz off while the chicken pieces and gelled broth stayed in the kettle. Then I removed the chicken into a bowl to take out the bones, skin etc. I will use the meat for recipes like fried rice or enchiladas. The bones will be further cooked in the instant pot and made into bone broth, that will be frozen or canned.
Elizabeth says
Greetings
I actually took a few scraps of fat from a chicken I was cutting up and added a few chicken wing bones in a small pot on low heat and wow!! Pure gold… Came out nice, it’s my first time trying it. I will be back at it.
John says
I save the skins from thighs, and fry them up not too hot, and a lot of fat will be produced. I save that for some cookig need, the skins come out super crispy like pork rinds
Jeff C says
Schmaltz is also amazing way to flavor mashed baked potatoes. Use instead of or in addition to butter. The flavor will enhance the potatoes!
Paul Heymont says
This is the way I made my schmaltz for years…until the Instant Pot came along.
Now I toss all my fat in the strainer basket of the Instant Pot, add some water, not too much, to the pot—certainly not up to the bottom of the basket—and set for 20 minutes cooking.
After cooking, pour the resulting liquid into containers and refrigerate overnight; in the morning you have lovely schmaltz to spoon off and store, and a quantity of flavorful broth under it.
And believe me, once your family starts frying latkes in schmaltz, you’ll know that oil is for the menorah, not the potatoes!
Gina Medeiros says
Your Note says it may be stored in airtight container for up to 6 months in the fridge, but just above it says a week in the fridge. Could you clarify, please? I’m making a batch right now. Thank you!
Erin says
Hi Gina – airtight container in the refrigerator for up to 6 months is correct!
Barfo says
Thank you for recipe
in my country we can t find chicken oil.
Nancy says
Schmaltz makes THE BEST choux pastry for eclairs and cream puffs! I didn’t believe it until I had some made that way…just substitute the same amount of schmaltz as the recipe calls for for the the butter.
lynda mckinlay says
Thanks for the recipe. I’ve been wanting to get some schmaltz for matzo ball soup which I’ve never tried. Do you have a recipe for that please?thanks
Gretchen says
Thank you!! They don’t sell Schmaltz where I live. The directions were so easy to follow.
Erin says
So glad it was helpful, Gretchen! Thanks for taking the time to leave your feedback -I really appreciate it!
Karen says
As far as I know I’ve never tasted Schmaltz, but I’ve been hearing about it and I’d like to try it. I read your tutorial and I have two questions. If you cook the fat in water how do the pieces of skin turn brown? Does the water boil off? What’s the next step after you’ve rendered the fat? Do you have to wait for the fat to congeal on top of the water? Thanks for your help in figuring this out.
Erin says
Hi Karen – the water just boils off and you are left with just rendered fat!
Trevor says
Can you use the onions after? Or should you throw them away?
Alan says
I generally eat them once they are crisp.
Melissa says
I put them in my matzo balls.