Schmaltz
Serves 2
10 mins prep
30 mins cook
40 mins total
Rendered chicken fat simmered with sweet onions to create a liquid gold that can be used in a wide variety of dishes.
Gather your chicken trimmings and place them into a non-reactive skillet over medium low heat (13 ounces of trimmings should yield about 1/2 cup of schmaltz)
Cook over medium low heat for about 15 minutes or until the liquid fat has begun to render off and trimmings begin to turn lightly golden
Add a large yellow onion (peeled and quartered) and increase the heat to medium
Continue to cook, stirring regularly, until the trimming are crisp and golden brown and the onions have softened
Remove the skillet from the heat and let it cool for 5 minutes before straining
Place a mesh strainer over a large heat proof bowl and strain the mixture to separate the schmaltz from the trimmings and onions
Use immediately or allow to cool and refrigerate in an air tight container for up to a week
