LOCATION: Recipes >> Poultry >> Schmaltz 01
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Schmaltz 01
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Schmaltz
Schmaltz is really easy to make. Just take as much chicken fat as
you can get your hands on (it can be frozen; my mother usually
collects fat for months and adds it to a container in the freezer
until she has enough), put it in a frying pan and heat to melt;
once there is some liquid fat present, add 1-2 finely chopped onions
and cook until only the solid skin remains. To make clear, spreadable
schmaltz, you would decant the liquid into a jar and chill. It
can be eaten like butter, and keeps for quite a while (it never
lasts long, though!). Another alternative is to add the hot schmaltz
to mashed potatoes and mix to make a dish my grandmother called
"angehatz". I usually use more onion for that, leave in the pieces,
and use butter when I don't have enough fat to go around.
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