Good Question: What To Do With Chicken Fat?

Here's a good question from reader Andrea. She writes: Yesterday I cleaned out my freezer and made stock out of a few chicken carcasses I had in there. Today as I was skimming the fat off, I wondered if you have any suggestions for what to do with the schmaltz?

I often throw it out, give it to the cats, or save it thinking I can use it for something...but then don't. Ideas?

Andrea, chicken fat can be used for frying meat and vegetables, greasing roasting pans, and adding a little chicken flavor to dishes. We would probably shy away from using chicken fat to fry an entire meal, but we do like the idea of using small pats (like butter) to flavor an otherwise vegetarian dish. Rice and steamed vegetables, for instance, or noodles with squash.

Other ideas for Andrea? How do you use up chicken fat?

Next question?

(Image: Flickr member John Carleton licensed for use under Creative Commons)

Comments (12)

it's traditionally used in jewish cooking- especially to make matzah balls.

it also would go great to add flavor to couscous- sautee up a whole bunch of vegetables- I lke peppers, mushrooms, onions, broccolli; liberally add lemon and pepper; and then put in some veggie broth; get it to simmer, then put in the dry couscous, stir, cover, and turn the heat off. 5-7 minutes later; stir in the schmaltz.

After making stock, I use the schmaltz to saute the onions for the first pot of soup I'm making from the stock. I especially like using schmaltz for celery root soup.

Shmatz fried onions are amazing as are home fries.
It also makes a great fat for roasting root vegetables.

Chicken fat is used by Singaporeans and Malaysians to cook delicious Hainanese Chicken Rice. It is the favorite food of a lot of people here. There's a good recipe for it at http://chubbyhubby.net/blog/?p=205

Excerpt:- Place the chicken fat set aside earlier in a medium saucepan. Cook on a low heat to render the fat (there should be about 3 tablespoons worth). Add the ginger and garlic, and fry gently until aromatic without browning. Add the drained rice and sesame oil, stirring well to coat each grain of rice with fat.

Hi - Andrea here. Thanks thanks thanks for these suggestions! I was thinking I could use it like a butter or oil but was too chicken to try. oooh bad joke. I hate throwing out food so now I don't have to get rid of this seemingly great ingredient!!!

if only i could get some applewood-smoked flavor into my schmaltz...our bacon-impaired household could have some fun with that.

I use mine when I make matzah balls. I swear they're lighter and fluffier when I use chicken fat over vegetable oil.

One of my favorites: use just a bit of liquid schmaltz in homemade vinaigrette to dress green salads.

Use it when making bechamel for a gratin.

...or use the fat to fry up the (sliced) chicken skin with onions for gribenes! (i have yet to try this, but my mother assures me that it is the best. thing. ever. especially when spread on matzoh during passover. maybe next year...)

How long can you keep the rendering if refrigerated?