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 chopped liver.
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.
Steve's #22 Jewish Holiday Recipes
- Sweet Potato Latkes
- Cheese Latkes Judith
- Schmaltz (Rendering Chicken or Goose Fat)
- Crepes (for the "en Aumoniere")
- Fresh Apple Sauce
- 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