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How to Render Chicken Fat [Schmaltz]

  • Author: Erin Jensen
  • 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

Ingredients

Scale
  • 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

  1. Place fat and skin in deep saucepan.
  2. Add enough water to barely cover the skin and fat.
  3. Simmer for 45-60 minutes, stirring frequently.
  4. Add onion when fat is completely melted and skin has turned brownish, but has not burned.
  5. Continue to stir frequently as onion cooks, approx. 10-15 minutes.
  6. Add a pinch or two of kosher salt.
  7. Strain fat through fine mesh sieve.
  8. Use immediately or keep in fridge in airtight container for no more than a week or freeze for later use.

Keywords: how to render chicken fat, schmaltz