Cooking Essentials: Chicken Fat (Schmaltz)

Andy Anderson !


It used to be a very common practice to render the fat from ducks, chickens, turkeys, etc., and keep that yummy fat for other cooking.

Two of the areas that I use it, is for making fried potatoes, and for making stovetop popcorn… Yeah, popcorn.

When I make chicken stock, I pull the skin off the parts that I am using, but I do not throw it away, I use it to make chicken fat.

So, you ready… Let’s get into the kitchen.


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5 Min
3 Hr
Stove Top


How to Make Cooking Essentials: Chicken Fat (Schmaltz)


  2. Gather your Ingredients (mise en place).
  3. Roughly chop the chicken skin, and add to a heavy-bottomed pan over medium-low heat.
  4. Let it slowly cook, until most of the fat has rendered, and the skin is beginning to brown, about 2 hours.
  5. Raise the heat to medium, and add the onion, if using.
  6. Cook until the onions have softened, and the chicken skin is golden brown, about 30 minutes.
  7. Remove from the heat, and allow to cool, for 10 minutes.
  8. Strain through a fine-mesh sieve lined with cheesecloth, and discard the solids.
  9. Store in a glass container with a tight-fitting lid in the fridge for 6 months, or the freezer for 1 year.
  11. Use on things like fried potatoes, and other root vegetables, as a substitute for oil in popcorn... Anyplace you need oil is a candidate for using chicken fat. Enjoy.
  12. Keep the faith, and keep cooking.

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About Cooking Essentials: Chicken Fat (Schmaltz)

Course/Dish: Other Sauces
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy

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