Schmaltz (Chicken or Goose Fat)
Preparation Time: 1:00
- 1/4 cup water
- 1 medium onion sliced
- 1 small apple peeled, cored and sliced
- chicken or goose skin 1" squares—optional
- 1 lb chicken or goose fat, roughly cut
- Put all ingredients in a heavy pot with a cover on a medium
fire. As the water boils, it will begin to render the fat. Leave
the cover on until the sound of the water boiling and crackling is
done. Remove the cover and lower the heat to low.
- Drain the clear fat at the first sign of browning. This is the
clearest portion and is good as a spread for bread.
- Allow the remainder to cook on low heat. The onions will brown
and should be removed before they get too brown. The skin will get
brown and almost crisp, and the fat rendered may be darker in
color. Save this darker fat, skin cracklings and onions for making
Notes: In Europe rendered chicken or goose fat
is prized as a spread for bread. It also can be used in potato
pancakes to enhance the flavor. Originally, potato pancakes fried
in rendered goose fat were traditional at Chanukah.
- Sweet Potato Latkes
- Cheese Latkes Judith
- Schmaltz (Rendering Chicken or Goose Fat)
- Crepes (for the "en Aumoniere")
- Fresh Apple
- Roesti Potato Pancakes
- Vegetarian Potato Cutlets (Mom's End of the Month Recipe)
- Pommes Duchesse
- Baked Apples (Dad's Recipe Handed Down to Me)
- Holiday eGGnog
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007