Chicken fat with skin (schmaltz)
The subcutaneous and internal fat of chicken with skin, rendered with onion into schmaltz, for frying potatoes, onion, rice and Jewish dishes.
Chicken fat with skin (schmaltz) is the subcutaneous and internal fat of chicken together with skin trimmings, yellowish, with a rich chicken aroma. It is rendered slowly with onion (making schmaltz and cracklings, gribenes) and used for frying potatoes, onion, rice, matzo, for enriching porridges, pates and Jewish dishes, and as an aromatic cooking fat instead of oil.
Calories, proteins, fats and carbohydrates per 100 g of product
Chicken fat with skin (schmaltz), Raw: Calories 349.0 kcal, Proteins 13.3 grams, Fats 32.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken fat with skin (schmaltz), Stewed: Calories 363.0 kcal, Proteins 15.2 grams, Fats 33.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken fat with skin (schmaltz), Baked: Calories 454.0 kcal, Proteins 20.4 grams, Fats 40.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Rendered chicken fat 'Schmaltz' is a culinary heritage of Russian cuisine infused with the warmth of traditions. This golden, aromatic fat was an indispensable ingredient in home cooking, giving dishes a rich flavor and silky texture. Its preparation is almost a ritual: slowly rendering chicken fat and skin to a crispy crust, adding onions for depth of flavor. Schmaltz is used as a base for frying, spread on bread for added zest, or serves as a secret ingredient for making the most delicate pâtés and sauces. Its taste is rich and warming with subtle meaty notes, and its application is versatile—from simple snacks to complex gastronomic dishes. This product not only delights the taste buds but also carries the coziness and soulfulness of home cooking.
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A great vodka snack. The cracklings should ideally be duck, but chicken cracklings will do, as well as pork fat cracklings if you don't keep kosher.
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Radish is such a juicy and fresh product that it easily neutralizes the fat from chicken cracklings - very fatty, but very tasty. The recipe calls for vegetable oil - for frying the cracklings. Take a little bit of it, or better yet, try frying without it first - often chicken fat is quite enough.
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