Schmaltz (Rendered Chicken Fat)
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- 2 c
- chicken fat, saved from your whole chickens and stored in freezer until you get enough.
- 1 medium
- onion, thinly sliced
1Chop the frozen pieces of fat coursely, then put them in a skillet with enough water to barely cover. Place over low heat. The fat will start rendering when the water simmers.
2When the fat appears about half rendered and the water has evaporated, add the onion, continue to cook until the crackling and onion are well browned.
3Pour the fat through a strainer into a jar. It will keep in fridge for months. Save the onions and crackling to flavor dishes, or, since you are so AWESOME, sprinkle with a little salt and eat them before anyone finds out you have them.