How to Render Chicken Fat [Schmaltz]
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
- ¾ pounds chicken fat roughly chopped
- ¼ pound chicken skin
- water enough to cover fat and skin
- 1 medium yellow onion diced (optional)
- kosher salt
Instructions
- Simmer: Place ¾ pounds chicken fat and ¼ pound chicken skin in a deep saucepan. Add enough water to barely cover the skin and fat. Simmer for 45-60 minutes, stirring frequently.
- Cook Onion: Add diced 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: Pour fat through fine mesh sieve to strain.
- Serve: 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.
Nutrition
Calories: 403kcal | Carbohydrates: 1g | Protein: 2g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 10mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
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