The Origins of Shmaltz
For generations of Jewish cooks in Eastern Europe, shmaltz was a necessity born from scarcity. Kosher dietary laws prohibited the use of lard, a common fat in non-Jewish households. Butter was expensive and unsuitable for meat dishes due to the prohibition of mixing dairy and meat. The solution? Rendered chicken fat—a flavorful, versatile fat that could be made from scraps, ensuring nothing went to waste.
Why Make Shmaltz Today?
Making shmaltz is an act of culinary preservation. It’s a way to honor ancestors who cherished every morsel and to experience a flavor that can’t be replicated by modern substitutes. Plus, it’s incredibly easy to make, with results that elevate everything from roasted vegetables to fried potatoes.
So next time you roast a chicken or break down a bird, save the scraps. With just a little time and effort, you can create something golden, delicious, and deeply rooted in Jewish tradition.
Shmaltz Recipe:
Prep time: 10 minutes | Cook time: 30 minutes
For generations of Jewish cooks in Eastern Europe, shmaltz was a necessity born from scarcity. Kosher dietary laws prohibited the use of lard, a common fat in non-Jewish households. Butter was expensive and unsuitable for meat dishes due to the prohibition of mixing dairy and meat. The solution? Rendered chicken fat—a flavorful, versatile fat that could be made from scraps, ensuring nothing went to waste.
Why Make Shmaltz Today?
Making shmaltz is an act of culinary preservation. It’s a way to honor ancestors who cherished every morsel and to experience a flavor that can’t be replicated by modern substitutes. Plus, it’s incredibly easy to make, with results that elevate everything from roasted vegetables to fried potatoes.
So next time you roast a chicken or break down a bird, save the scraps. With just a little time and effort, you can create something golden, delicious, and deeply rooted in Jewish tradition.
Shmaltz Recipe:
Prep time: 10 minutes | Cook time: 30 minutes
Ingredients:
•1 pound of chicken fat and skin (ask your •butcher, or save scraps from whole chickens over time and freeze them)
•1 medium onion, diced (optional for flavor)
•Pinch of sal
Instructions:
1. Prepare the Fat: Chop the chicken skin and fat into small pieces. This ensures even rendering and quicker cooking.
•1 pound of chicken fat and skin (ask your •butcher, or save scraps from whole chickens over time and freeze them)
•1 medium onion, diced (optional for flavor)
•Pinch of sal
Instructions:
1. Prepare the Fat: Chop the chicken skin and fat into small pieces. This ensures even rendering and quicker cooking.
2. Start Rendering: Place the fat in a large skillet or saucepan over medium-low heat. Add a small amount of water (about 2 tablespoons) to prevent sticking in the beginning.
3. Stir and Cook Slowly: As the fat begins to melt, stir occasionally to ensure even cooking. Lower the heat if necessary to avoid burning.
4. Add Onion (Optional): When the fat is mostly melted, stir in the diced onion. Cook until the onion is golden brown and the skin pieces are crispy (30–40 minutes).
5. Strain the Shmaltz: Remove the pan from the heat and strain the liquid fat through a fine mesh strainer into a heatproof jar. The crispy bits (called gribenes) can be saved for snacking or garnishing.
6. Cool and Store: Let the shmaltz cool before refrigerating. It will solidify and can be stored for up to a month in the fridge or longer in the freezer.
3. Stir and Cook Slowly: As the fat begins to melt, stir occasionally to ensure even cooking. Lower the heat if necessary to avoid burning.
4. Add Onion (Optional): When the fat is mostly melted, stir in the diced onion. Cook until the onion is golden brown and the skin pieces are crispy (30–40 minutes).
5. Strain the Shmaltz: Remove the pan from the heat and strain the liquid fat through a fine mesh strainer into a heatproof jar. The crispy bits (called gribenes) can be saved for snacking or garnishing.
6. Cool and Store: Let the shmaltz cool before refrigerating. It will solidify and can be stored for up to a month in the fridge or longer in the freezer.