How to Render Chicken Fat (Schmaltz)

Step 1

Place the chopped chicken fat or skin and the sliced onion in a large skillet and add water just to cover, approximately one cup.

Step 2

Bring water to a boil over high heat, then reduce heat to medium or medium-low and simmer the chicken fat until all the water has evaporated and the fat is rendered, about one hour.

Step 3

Set a fine-mesh sieve over a heat-proof bowl and strain out the solids from the rendered fat.

Step 4

Return the solids to the skillet and cook on low heat until brown and caramelized, approximately fifteen more minutes. Season well with salt and pepper.

Step 5

When cooled but still liquid, pour the rendered fat or schmaltz into a clean glass jar and store in the refrigerator until needed. It will solidify when cold.

Step 6

Store the gribenes and onion in a separate jar. These can be used to garnish salads or spreads, or eaten out of hand as a delicious, sinful snack.

Step 7

Place the chopped chicken fat or skin and the sliced onion in a large skillet and add water just to cover, approximately one cup.

Step 8

Bring water to a boil over high heat, then reduce heat to medium or medium-low and simmer the chicken fat until all the water has evaporated and the fat is rendered, about one hour.

Step 9

Set a fine-mesh sieve over a heat-proof bowl and strain out the solids from the rendered fat.

Step 10

Return the solids to the skillet and cook on low heat until brown and caramelized, approximately fifteen more minutes. Season well with salt and pepper.

Step 11

When cooled but still liquid, pour the rendered fat or schmaltz into a clean glass jar and store in the refrigerator until needed. It will solidify when cold.

Step 12

Store the gribenes and onion in a separate jar. These can be used to garnish salads or spreads, or eaten out of hand as a delicious, sinful snack.