Schmaltz…?
Schmaltz is a traditional Jewish cooking fat that is made by rendering chicken or goose fat. It has a rich, savory flavor and is commonly used in dishes like matzo balls, chopped liver, and other traditional Jewish dishes.
Here is a recipe for making schmaltz:
Ingredients:
2 pounds of chicken or fat (schmaltz), chopped into small pieces
1/4 cup of water
1 medium onion, chopped
1 teaspoon of salt
1/4 teaspoon of black pepper
Instructions:
In a large pot, add the chicken fat and water, and cook over medium heat, stirring occasionally until the fat begins to melt.
Reduce the heat to low and add the chopped onion to the pot. Cook for about 45 minutes, stirring occasionally, until the onions are golden brown and the fat has fully rendered.
Once the schmaltz has cooled slightly, strain it through a fine-mesh strainer into a container. Discard the onion solids.
Stir in the salt and black pepper, and mix well.
Let the schmaltz cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to a month or freeze for up to six months.
