Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Poultry >> Schmaltz 01

Print this Recipe    Schmaltz 01

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.