The easy way to stable, burn- and spoil-resistant clarified butter.

Clarified Butter Recipe

unsalted butter, cubed

In a small saucepan, melt butter over medium-high heat.

Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.

Bring to a boil; the milk proteins will become foamy.

Lower heat to medium and continue to gently boil; the milk proteins will break apart.

As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. Adjust heat as needed to continue boiling off the water without scorching the milk solids.

Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.

A staple of Ashkenazi Jewish cooking, schmaltz made from rendered chicken fat takes some time, but pays off by adding tons of flavor to dishes like chopped liver and matzo balls.

Schmaltz (Rendered Chicken Fat) Recipe

chicken fat and skin, finely chopped

onion,

In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. Bring to a simmer over high heat, then lower heat to medium-low and continue to simmer, stirring frequently, until fat has mostly rendered, water has cooked off, and chicken skin and fat pieces are small, browned, and starting to crisp, about 50 minutes. Add onion and cook, stirring frequently until lightly browned, about 10 minutes.

Strain rendered chicken fat (schmaltz) through fine mesh strainer and use as directed. Reserve crisped chicken skin, fat, and onion (called gribenes in Yiddish), if desired (they can be eaten as a snack with salt, or stirred into chopped liver).

This smoothie has got it all - fat and protein for balanced mood and energy, sweet and tart berries, and a burst of basil and citrus freshness!

Basil Berry Smoothie

raspberries

blueberries

cherries

avocado

basil (tightly packed)

nut milk

tbsp lime zest

lime juice

maple syrup

Okayyy, if you insist. Throw everything into a blender, and blend that sh*t up until it’s thick n creamy, mutha f*ckaaa!

Cheers. Glug. Aaaaah. Delicious. Nutritious. Nutritious delicious!

Locally known as sugo alla Matriciana, this sauce is made of a few simple but fundamental, locally produced ingredients. Published on the official website of the city of Amatrice, this recipe is often referred to as the original and it has been proudly protected by the Italian city of Amatrice with a designation of origin.

Amatriciana

(14 oz) spaghetti

(3.5 oz) guanciale di Amatrice

(5 tbsp) pecorino Amatriciano, finely grated

(12.3 oz) San Marzano tomatoes, diced

ml (1/4 cup) dry white wine

peperoncino (chili pepper)

salt and pepper,

This recipe is adapted from the eatlittlebird.com&nbsp;website. A classic confit de canard includes beautifully cured duck drumsticks cooked in duck fat until the meat starts to separate from the bone. Classically served with confit potatoes and fresh salad, the duck confit is a supremely tender and flavorful piece of meatatarian extravaganza.

Confit de canard

sea salt

black pepper

duck legs (thigh and drumstick attached)

lb (1 kg) duck fat

bay leaves

thyme

Twice-cooked Asian brisket

⅕ kgs Beef brisket, flat end

Tbsp Neutral oil

Sesame oil

Red onions,

Spring

tsp Fresh ginger, grated

Tomato juice

Water

Tbsp Soft brown sugar

Tbsp Rice wine vinegar

Soy sauce

Star anise pods

chillies

Garlic cloves, peeled

Kaffir lime leaves, limes

Place brisket in a deep roasting dish (with a lid) that fits the meat snugly. Season with salt and pepper.

Heat both oils in a frying pan over a medium heat and cook red onions, whites of spring onions and grated ginger until nicely browned (8 to 10 minutes).

Add all other ingredients except pickled ginger garnish and bring to a simmer. Pour sauce over the brisket. Place a piece of baking paper on top of the meat and then cover the dish tightly with a lid. Bake in pre-heated oven for 4 hours (if using a slow cooker, cook on low power for 9-10 hours).

Remove from oven and turn meat so the top half is submerged in the braising liquids. Remove and discard kaffir leaves. Cover dish and chill for up to 48 hours. When ready to serve, skim off and discard fat from the top of the sauce. Heat oven to 200C fanbake, then return dish to oven for 30 minutes to heat through and lightly brown the crust.

While the meat is heating, cut the reserved spring onion greens into long thin slices. Place in a bowl of iced water to crisp and curl. Lift the meat out of sauce and shred using two forks.

To serve, spoon a little sauce on to heated serving plates, top with pulled meat and more of the heated sauce. Garnish with spring onion curls and pickled ginger.

Classic Polish spread made from rendered pork fat.

Smalec (Polish Lard Spread)

pork fat (fat back)

fatty bacon

sweet onion

Granny Smith apples

garlic cloves,

salt

marjoram

Dice pork fat into small cubes (1/4 inch or less) or have butcher grind for you.  Dice bacon the same. Set bacon aside.

In Dutch kettle or large pan over medium heat add just the pork fat. Cook slowly rendering until all white fat turns to liquid and any bits (cracklings) start turning brown. (roughly 30 to 60 minutes)

Add bacon pieces and continue rendering until bacon bits start browning, 30 minutes or so.

Meanwhile, dice onions, peel, core and shred apples. When bacon bits are starting to brown, add onions and apples and continue to saute until onions are golden brown.

Add minced garlic, pepper, salt, and marjoram, stir well and saute for a couple more minutes.

Transfer mixture to a clean ramekin or crock, set aside to cool completely. Stir occasionally while cooling to prevent cracklings from going to bottom.  Will solidify when cold.  Refrigerate.  Keeps several weeks.

Serve spread on rye or pumpernickel bread topped with pickles or onions.

This recipe was adapted from Mawdoo3.com, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first saut&eacute;ed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.

Shawarma

FOR THE SHAWARMA

beef

garlic, mashed

olive oil

vinegar

tbsp shawarma seasoning blend

dry coriander, ground

cinnamon

turmeric

¼ tsp black pepper

tbsp salt, adjust

tomato,

green pepper,

onion

tbsp sumac

parsley

pickles, sliced

pita bread

FOR THE SAUCE

tahini

yogurt

lemon juice

tbsp vinegar

tsp crushed cumin

This method works for duck fat yes, but also goose fat or chicken or any other poultry fat. The leftover cracklins are fantastic served as Mexican chicharron en salsa verde. This recipe makes about a pint of duck fat.

How to Render Duck Fat

duck fat

Chop the duck fat into little pieces with kitchen shears. If you are working with the tails, snip away the oil gland. It&#039;s OK to have bones here and there, but if you are going to later eat the cracklins&#039;, you will want to remove any bones.

Put the pieces in a pot and cover with water by just a little. Turn the heat to high, stir well and boil this. As the water boils away, you will want to reduce the heat so that ultimately, the pieces are frying in their own fat.

Later, that fat will turn from milky to clear, and the bubbling will slow down. Strain the fat off the cracklins. Pour the clean fat into a Mason jar and refrigerate for up to 6 months, or freeze indefinitely.

Homemade Pork Lard

pork fat

ginger

spring onion

Chinese cooking wine

Heat a wok filled with water until it reaches a rolling boil.

Add the pork fat cubes, ginger slices, spring onion sprigs, and Chinese cooking wine to the boiling water. Blanch for a few minutes.

Strain the pork fat from the water and discard the ginger and spring onion.

Add enough water to the wok to just cover the pork fat.

Cook on low heat for approximately 15 minutes, or until the water has completely evaporated. You will be left with rendered pork lard and golden, crunchy pork cracklings.

Learning how to make lard at home gives you access to a depth and flavor-enhancing cooking addition that has a lot of applications. Making lard is simple. All you need is some pork belly fat and a bit of patience. From 1 kg / 2 lb pork fat, expect about 700–750 ml (around 3 cups) of lard. The serving indication is per tablespoon (15ml).

How to Make Lard

kg pork belly fat (about 2lbs)

salt (optional if also making cracklings)

Cut the pork belly into 2–3 cm / ¾–1 in cubes. (For wet rendering, finely chop or grind instead for faster, cleaner rendering.)

Add diced fat (and salt, if using) to a heavy-bottomed pot.

Cook uncovered over medium-low heat, stirring frequently at first. Once fat has turned beige, reduce heat to low and keep stirring regularly until remaining fat pieces (cracklings) are significantly reduced and golden.

Remove cracklings from lard (press hot cracklings for more lard if desired) and strain hot lard then pour into clean jars.

dry-rendering method (frying)

Add chopped/ground fat and 300ml (1.5 cups) water to a pot over very low heat.

Gently simmer, maintaining water level, until fully rendered, 1.5–2.5 hours.

Strain and cool then (for extra purity) re-melt with fresh water - strain, and chill again.

wet-rendering method (boiling)

Add diced fat to a slow cooker (low) or uncovered pot in a 120°C / 250°F oven.

Stir occasionally until fully rendered with minimal browning, 3–5 hours.

Strain hot lard and pour into clean jars.

slow cooker wet-rendering method

Lard is a smooth, neutral, and creamy animal fat perfect for baking, grilling, frying, and much more. This melted fat is solid at room temperature and liquid when warm. It&#39;s also shelf stable! Keep reading to learn how to render lard.

How to Render Lard

Pork fat (trimmed)

Trim any excess meat or skin from the raw fat. Cut the fat into chunks. 

Place the fat pieces in a freezer-safe container or bag and freeze overnight. Freezing firms up the fat, making it easier to grind and helping it render more evenly and efficiently.

Grind the frozen fat using a meat grinder or food processor. Grinding the fat helps increase surface area, speeding up the rendering process. You can also chop it with a knife into small pieces.

Transfer a small amount of the frozen fat to a large, heavy-bottomed pot or Dutch oven. Place it over low heat to medium heat. As the chunks of fat melt, begin adding more fat to the rendered fat.  We have found that adding too much fat to the dutch oven actually hinders more than helps.  

Allow the fat to slowly melt, stirring occasionally to prevent sticking or burning. Be patient, as this process can take several hours. 

Keep an eye on the temperature of the fat. Ideally, you want to maintain a temperature between 225°F to 250°F (107°C to 121°C) to gently melt liquid fat without burning it.

As the fat renders, you may notice foam or impurities rising to the surface. Use a spoon or ladle to skim off these impurities and discard them.

Once the fat has completely melted to a liquid state and there are no more impurities rising to the surface, it&#39;s time to strain the lard. Line a fine mesh sieve or cheesecloth over a heatproof container and carefully pour the liquid lard through it to remove any remaining solids. There will be many small pieces that do not fully render.

Allow the strained lard to cool to room temperature before transferring it to a clean, dry jar or container. Store the lard in the refrigerator or freezer for long-term storage.

Thank you for posting a very easy recipe!
I saw your recipe after I’ve already ground my fat from my pork butt… So, it’s rendering slowly and looking forward to it completely melting! I imagine the little bits left behind are the cracklings… A favorite for my dog… &amp; Likely my husband!

Easiest tutorial I've found! We made 20 pounds last weekend and I made my first lard pie crust today. Never going back to crisco! Thank you!!!!

I have been rendering lard for years, but never thought to run it through my grinder first! Thank you for the idea! I am going to do this next time to speed the process up.

Top 12 fat recipes from across the web

The most viewed fat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Clarified Butter Recipe

Schmaltz (Rendered Chicken Fat) Rec...

Basil Berry Smoothie

Amatriciana

Confit de canard

Twice-cooked Asian brisket

Smalec (Polish Lard Spread)

Shawarma

How to Render Duck Fat

Homemade Pork Lard

How to Make Lard

How to Render Lard

Top 12 fat recipes from across the web

The most viewed fat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Clarified Butter Recipe

Schmaltz (Rendered Chicken Fat) Rec...

Basil Berry Smoothie

Amatriciana

Confit de canard

Twice-cooked Asian brisket

Smalec (Polish Lard Spread)

Shawarma

How to Render Duck Fat

Homemade Pork Lard

How to Make Lard

How to Render Lard

The most viewed fat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine