Chicken Schmaltz, Chicken Schmaltz Recipe, How to make Chicken Schmaltz, Recipe for Chicken Schmaltz
People, it’s time to talk some serious culinary evil. As a Southern cook, I have been familiar with using bacon grease in just about everything for most of my life, but it wasn’t until a few years ago I discovered other types of animal fats. Probably the only thing that has saved my life is that it takes forever to accumulate enough of any of these to make even one dish. In this case, it’s taken me 2 weeks to a month to get enough for just to do this. The only reason I’ve gotten this much is because Thanksgiving’s coming and.
I’ve been making some serious stuff. We’re talking chicken schmaltz. The first time I ever had it, I think I might’ve been about 7, and I had a Jewish stepmother. We went over to her mother’s house and I had potato latkes done in chicken schmaltz. It took me the next 15 years to get over it, and I had to figure out how to do it myself. This is not quite the traditional method, but it’s as close as we can get here in east Tennessee. I am going to show you how to do it. Absolutely the most amazing stuff you’ve.
Ever had, short of bacon grease. What you’re going to have to do is when you’re trimming your chicken, you want to save all the little tiny bits of fat and skin, and you throw them in the freezer, and eventually, you’ll come up with about this much. It takes forever. This is all I ended up with. This was 2 chickens that I made stock from, this is the skin and the fat from 2 more chickens, and then this one little strip. This is just what comes off the backbone. What you want.
To do is you want to trim your skin in little, tiny pieces. There’s a reason for this there’s a ton of fat in the skin, and it’s going to render out when we’re going to fry it here in a minute. The only other thing that you need is I’ve got a white onion all sliced up. I need to sharpen my knives again. This should’ve gone a little faster. I’ve got of a white onion sliced up, and we’re going to use a little bit of kosher salt and that’s.
It. This is all the little bits of skin. We’re going to fry this to render everything. This is chicken fat. Traditionally, you would start with just simply raw fat that had been cut off of chickens. Chickens have so little fat now it takes forever. This is actually what I have skimmed off the top of my stock when making chicken stock. I’ve mentioned before in tutorials, you don’t throw that away. This is why. All this goes into a pot with the onions. We’ve got it on a little over medium heat. Come here and look. See what’s happening.
Already See how that’s rendering down That’s exactly what you want. I am going to wash my chicken hands, I’m going to give it a good pinch of kosher salt, and I will be back in just a minute. I’m going to let this start turning into what we want. I’ll be back in just a minute to show you what it looks like. This is what we’re looking for. This has been going, I guess, about 10 minutes. You see that nice paste right there We’re starting to get some color. That’s exactly right. That.
Is so… the fragrance is unbelievable. One thing you do want to do, see how you’re getting little bits of fawn stuck to the bottom of the pan Get those up. You want those in your schmaltz, not stuck to the pan because that’s just more flavor and more fabulousity that you want in your food, not your dishwasher. We’re going to leave that. We’re going to keep it going for just a few more minutes. They need to make that into perfume, big time. Remember I said seriously culinary evil Here we go. We’re about to take the next step.
This is what you’re looking for. You see that nice, dark, golden brown The white, of course, is the onion, but all this dark, golden brown, that is the chicken skin. You see how it’s popped up some on the edge of the pan Some of that is simply from frying, but a lot of that is from moisture as evaporation. We’ve got nothing in here but fat fried chicken skin. I mentioned earlier, you’re not going to use this every day. I don’t think I’ve made schmaltz in probably 2 years. It simply takes forever to get the ingredients, to get.
Everything together. When you do have it, celebrate it. You got Hanukkah coming up, and crispy fried potato latkes and chicken schmaltz is tradition for Hanukkah. What you want to do now… oh my gosh, imagine. This part, this is called the gravens. I think I’m saying that right, and I apologize for my pronunciation. This is the gravens. This is the absolute richest kind of cracklins. If you’re familiar with pork cracklins or crispy fried duck skin, then you’re right there with it. Chicharrone this is all in.
The same tradition. Oh my gosh, that’s hot. This is the essence of chicken with a little onion. That’s salty. That’s absolutely delicious. What we have here is gravens. Jewish tradition, I think, says children are too young for this they can’t handle it. That’s fine with me. That’s mine. Down here, when this chills, it will become solid. This will be that luscious, wonderful, deep fried, oniony, a little bit of salty chicken fat. We’re going to use this to make either dumplings for chicken and dumplings like you wouldn’t believe or matzo ball soup.