Serving

Schmaltz
Jewish, European

Serves:
Effort:
Sched:
DoAhead:  
NA  
easy
3/4 hrs  
Yes

Schmaltz made from chicken fat or goose fat is traditional in European Jewish cuisine. It's used as a spread on bread and used to cook chopped liver, potato pancakes and other dishes.



1
8


#
oz


Chicken or Goose Fat
Onion
Chicken or Goose Skin
Water to cover
  1. Cut FAT into rough chunks about 3/4 in.
  2. Cut SKIN into roughly 1" squares (skin is optional).
  3. Chop the ONION medium.
  4. Put Fat, Skin and Onion into a pot and put in enough water to just cover.
  5. Bring to a fast simmer, cover, and let simmer until all water is gone (check now and then). At the first sign of the skins browning, pour off the the clear fat only and let cool as a spread and/or cooking fat.
  6. Turn the heat down to low and stir frequently until the onions are browned and the skins are almost crisp. Strain out this darker fat to use for frying chopped liver and eat the skins as a snack.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
eim_schmaltz1 041205   -   www.clovegarden.com
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