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Chicken fat (schmaltz)
Rendered subcutaneous chicken fat, often with onion, for frying and dressing porridges and potatoes.
Chicken fat (schmaltz) is rendered subcutaneous chicken fat with a rich poultry taste, often with fried onion. It is used for frying, dressing porridges and potatoes, enriching mince, pates and matzo kneidlach, and spread on bread.
Calories, proteins, fats and carbohydrates per 100 g of product
Chicken fat (schmaltz), Raw: Calories 900.0 kcal, Proteins 0.0 grams, Fats 99.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
The recipe is taken from the book "Holiday salads and appetizers.
6
12
60
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
6
2
30
The recipe is taken from the book "Seafood. Very simple.
9
1
30
Radish with fried onions is a simple yet surprisingly aromatic dish of Russian cuisine that combines the spiciness of radish with the caramel sweetness of fried onions. This recipe has roots in peasant cooking, where affordable and nutritious ingredients were valued. Radish adds a slight bitterness and freshness to the dish, while the fried onions soften its taste with rich, buttery notes. The result is a crunchy, spicy, and warming salad that pairs well with meat and potato dishes. Green onions enhance the composition with freshness, making the dish even more appetizing. The simplicity of preparation and availability of ingredients have made this recipe popular in both everyday and festive menus, especially in cold weather when something hearty and warming is desired.
5
1
20
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
6
4
90
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
8
4
40
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
10
6
100
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
9
5
60
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
8
3
30
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
7
2
30
An excellent and very simple way to cook the neck, which many do not consider as a basis for a dish. In addition to the neck, you will need chicken fat, which is easier to buy separately.
6
4
60
Kneidlach is a traditional Jewish dish, especially revered during Passover. Its roots go back centuries when matzah became the main ingredient in festive meals. These delicate dumplings made from matzo meal, chicken fat, and eggs have a soft texture and absorb the rich flavor of broth. They are served with a fragrant vegetable broth, creating a hearty and cozy dish. Kneidlach symbolizes family traditions, warm memories, and the strength of community. They can be eaten as a standalone first course or used as a side dish to meat, enriching the meal with depth of flavor and aroma. Due to their simplicity in preparation and harmonious taste balance, this dish remains a favorite among many generations.
10
4
120
Jewish stew is a traditional dish of Jewish cuisine, rich in flavors and aromas. It originated in the Ashkenazi culinary tradition where slow cooking allowed the ingredients' depth to unfold. This stew combines tender beef, beans, and bone marrow to create a rich and thick broth. Barley adds texture while eggs cooked directly in the stew add a special touch. The dish is infused with the aromas of garlic, paprika, and fresh vegetables, with a taste that blends the gentle sweetness of carrots and parsnips with the richness of meat broth. It is cooked slowly but this allows each ingredient to fully develop its flavor. Served with sliced meat and eggs sprinkled with fresh parsley, it is perfect for family dinners on cold days, warming both soul and body.
17
8
180
Country-style chicken liver is a simple yet exquisite rustic recipe infused with the warmth of Russian cuisine. Historically, it originated in homes where accessible ingredients were used to transform simple food into true gastronomic masterpieces. Tender, slightly sweet chicken liver grilled acquires an appetizing aroma complemented by caramelized onions cooked in rendered chicken fat. Boiled eggs add creaminess and a light texture to the dish. The mixture cools down, allowing the flavors to develop and become rich. This dish can be served as an appetizer on rye bread or as a standalone treat. Easy to prepare yet rich in flavor, this recipe conveys the coziness of a rustic meal and remains a favorite in Russian homes.
6
4
190
Variation of a classic Jewish recipe
6
8
60