Schmaltz. For years, animal fat was viewed with suspicion. Between the demonization of cholesterol and the "light" craze, there was a time when cooking with lard or poultry skin seemed like a ...

A tradition of Jewish grandmothers is revived in time for Hanukkah.

Schmaltz (Adapted from the 100 Most Jewish Foods, by Alana Newhouse). Makes: ⅔ cup (160 milliliters) 1 pound (455 grams) chicken fat and skin, collected from 3 to 4 pounds (1.4 to 1.8 kilograms ...

1 Spanish onion, cut into medium dice. 1. Chop skin and fat well. (The finer the chop, the more efficiently it will render.) 2. Put skin and fat in a medium saucepan (preferably nonstick) with 1/4 ...

Chef Kevin Adey of Brooklyn’s Faro combines schmaltz and gribenes for something very old yet very new. “Schmaltz is awesome – I often finish dishes with it,” he says. “I caramelize chicken skin, puree ...

To get the true schmaltz experience, I turn you to my favorite source, The 2nd Ave Deli Cookbook. You’ll need: · Four cups of chicken fat and skin, cut into ½ inch pieces or smaller · Kosher salt ...

When you have a substantial amount (with lil' bits of skin attached, too), you throw it in a pot with water to render out completely. Once all the water has evaporated, you have rendered chicken fat.

Note: If you’d rather make the schmaltz in the oven (less splatter), skip the water, spread salted skin and fat on a baking sheet, and bake at 350 degrees, stirring every 10 minutes. Add onion ...

Salty, crispy and slicked with schmaltz, chicken skin is at its best when it’s been seasoned with garlic and salt, then left to sit uncovered in the fridge for a few hours before roasting.

Reduce food waste by following the recipe for schmaltz, a Jewish cooking staple made with chicken skin. 69 ...