Advice on rendering schmaltz
I'd like to try rendering schmaltz, and to that end have been stripping skin off the store rotisserie chickens my family buys (I've got two chickens-worth of skin atm). In doing some research I found a detailed article from The Splendid Table, but noticed that in their pictures the skin is raw to start. Is there no point to my trying to render from roasted skin? If so...any advice on what to do with all this roasted skin? I was thinking maybe a variation on bacon salt....
Also, whether I get to rendering schmaltz now or later, any general advice? I've had bad experiences with rendering fats in the past, but I'm pretty sure it was due to my lack of patience. As far as I can tell, it's very low heat and a lot of time that renders fat properly.
Thank you in advance!
Best Answer
Most of the fat has already been rendered out of roasted chicken skin. I wouldn't bother trying to render more. Crisp it in the oven, crumble it roughly, and sprinkle it over things, if you're looking for something to do with it.
As for rendering schmalz, it's not difficult. Go slow and start with a bit of other fat if you're not using a non-stick pan.
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Quick Answer about "Advice on rendering schmaltz"
Cut or chop it up as finely as you have patience for. Place in pot with a small amount of water, just to cover the bottom of pan and avoid sticking. Place over lowest possible heat. Avoid boiling and sizzling.How do you render schmaltz?
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.How do you render down chicken fat?
InstructionsCan chicken fat be rendered?
Use rendered chicken fat to make traditional-style chopped liver. It is also great for cooking root vegetables and in place of oil or butter in almost any recipe where you want to add a rich, savory flavor.How long does it take for chicken fat to render?
Preparation. In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.Schmaltz. How to make it and when to use it.
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Answer 2
I've had the best results rendering all sort of fat (pork, duck, chicken...) with the following process.
- Begin with raw, cold, skin and fat.
- Cut or chop it up as finely as you have patience for.
- Place in pot with a small amount of water, just to cover the bottom of pan and avoid sticking.
- Place over lowest possible heat. Avoid boiling and sizzling. Low and very slow. It will likely take hours.
- Strain
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