HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Topics » Environment & Energy » Frugal and Energy Efficient Living (Group) » Schmaltz (Rendered Chicke...

Tue Dec 4, 2018, 01:24 PM

Schmaltz (Rendered Chicken Fat)

Does anyone use this? Share with me your wisdom. What do you do with it? The chicken skins are accumulating in the freezer...

I tried this recipe to render the fat from chicken skin:
https://www.seriouseats.com/recipes/2015/04/schmaltz-rendered-chicken-fat-recipe.html


Do you eat the grizbenes? Any hints to make them taste good?


8 replies, 888 views

Reply to this thread

Back to top Alert abuse

Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 8 replies Author Time Post
Reply Schmaltz (Rendered Chicken Fat) (Original post)
violetpastille Dec 2018 OP
dweller Dec 2018 #1
agingdem Dec 2018 #5
mitch96 Dec 2018 #7
agingdem Dec 2018 #8
Danmel Dec 2018 #2
agingdem Dec 2018 #6
Turbineguy Dec 2018 #3
violetpastille Dec 2018 #4

Response to violetpastille (Original post)

Tue Dec 4, 2018, 01:35 PM

1. essential ingredient

in chopped liver...

can be used in many dishes as an flavor enhancer

Reply to this post

Back to top Alert abuse Link here Permalink


Response to dweller (Reply #1)

Tue Dec 4, 2018, 02:08 PM

5. memories..

cut the chicken fat into small pieces...chop a small onion and place chicken fat and chopped onion into a pan...sprinkle a little salt..cover and on a very low flame let it simmer...after sufficiently browned drain on a paper towel..

Reply to this post

Back to top Alert abuse Link here Permalink


Response to agingdem (Reply #5)

Tue Dec 4, 2018, 06:29 PM

7. That smell is intoxicating!!

My Mom, then my father used a small cast iron pan just for rendering chicken skins to fat. Then used your recipe to make, pardon the spelling Gribenas?..Chicken cracklings fried with the aforementioned onions.. That smell takes me back to my childhood in an instant..
No wonder none of the men on my fathers side of the family made it past 60!!!
Guaranteed to clog every artery in your body.. but delish!!!
m

Reply to this post

Back to top Alert abuse Link here Permalink


Response to mitch96 (Reply #7)

Tue Dec 4, 2018, 07:50 PM

8. gribenes...

my mother would add gribenes to scrambled eggs and serve with a bialy..delicious but oy the heartburn...

Reply to this post

Back to top Alert abuse Link here Permalink


Response to violetpastille (Original post)

Tue Dec 4, 2018, 01:38 PM

2. Honestly, I'm amazed my family has lived this long

Considering the amount of schmaltz we ate growing up. In matzo balls, in chopped liver. Sometimes even smeared on challah.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Danmel (Reply #2)

Tue Dec 4, 2018, 02:18 PM

6. I know what you mean

my mother cooked everything in schmaltz and I mean everything...yes, matzo balls and chopped liver..but she fried chicken, fish and hamburgers in schmaltz, too...growing up I had this gnawing pain right below my breastbone...I thought it was normal...when I left home and went to college the dorm offered broiled chicken, flame broiled fish and hamburgers and within weeks the pain was gone and it scared the hell out of me.. so I went to health center and explained to the nurse I was dying because the gnawing pain had disappeared...I think I may made her day

Reply to this post

Back to top Alert abuse Link here Permalink


Response to violetpastille (Original post)

Tue Dec 4, 2018, 01:43 PM

3. Hmmm......

I always thought of "schmaltz" as a certain type of popular music. Singer of "rendered chicken fat" sounds complicated.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Turbineguy (Reply #3)

Tue Dec 4, 2018, 01:56 PM

4. Yeah, this is probably my favorite recipe for schmaltz

Christina Aguilera saves the Emos! Makes me cry every damn time.

"I AM BEAUTIFUL! IN EVERY SINGLE WAY!"

Reply to this post

Back to top Alert abuse Link here Permalink

Reply to this thread