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What Is Schmaltz? Uncovering the Secrets of Traditional Jewish Cooking

Welcome to a flavorful exploration of schmaltz, otherwise known as liquid gold, a hidden gem in the culinary world. Often overshadowed by more common cooking fats, schmaltz holds a treasure trove of taste and tradition.

Derived from the rendered fat of poultry, primarily chicken, this ingredient is a cornerstone in many traditional recipes, cherished for its rich flavor and versatility.

Whether you’re a seasoned chef or a curious food enthusiast, understanding what schmaltz is and how to use it can transform your cooking.

Join us as we delve into the history, preparation, and culinary uses of this rendered poultry fat, unlocking the secrets of this golden, flavorful fat and answer the question; What is Schmaltz?

The Traditional Roots of Schmaltz

Chicken schmaltz has been an integral part of Ashkenazi Jewish cooking for generations. It originated in Eastern Europe, where frugality was essential, and nothing was wasted – not even chicken skin or fat.

Schmaltz is deeply entwined with cultural heritage, symbolizing resourcefulness and tradition. It remains a key ingredient in dishes like chopped liver and matzo balls, carrying with it a rich history of Jewish cooking and communal life, and continues to connect generations to their culinary roots.

How to Make Schmaltz

Making schmaltz at home is a simple yet gratifying process. Here’s how you can create this golden cooking fat in your own kitchen:

Gather Your Ingredients Start by collecting the necessary ingredients. You’ll need:

  • Chicken skin and fat: Ideally sourced from a whole chicken or excess trimmings.
  • Optional: One medium onion, chopped, for extra flavor.

Step 2: Prepare the Fat

  • If using frozen chicken skin and fat, thaw them first.
  • Chop the skin and fat into small, uniform pieces. This helps them render more evenly.

Step 3: Begin the Rendering Process

  • Place the chicken fat and skin in a large, heavy-bottomed skillet or pot.
  • Add just enough water to cover the bottom of the pan (about ¼ to ½ cup). This prevents burning as the fat begins to render.
  • Turn the heat to low, letting the mixture gently simmer. This slow, low heat process is crucial for rendering the fat without burning it.

Step 4: Add Flavor with Onions (Optional)

  • If you’re using onions for additional flavor, add them once the fat starts to melt and liquify.
  • Stir the mixture occasionally, ensuring even rendering and preventing any burning.

Step 5: Monitor the Rendering

  • Keep an eye on the skillet, stirring frequently. The fat will slowly melt, and the solid pieces will start turning a golden brown.
  • Depending on the amount of fat and the heat level, This process can take anywhere from 45 minutes to an hour.

Step 6: Strain the Schmaltz

  • Once the fat has fully rendered and the solids are crispy and golden brown, remove the pan from the heat.
  • Strain the liquid fat through a fine mesh strainer or cheesecloth into a heat-resistant container. This separates the clear fat from the crispy bits (gribenes) and any onion pieces.

If you prefer to watch how it’s done, check out this great video from Mary off of Mary’s Nest:

Storing Your Schmaltz: Tips and Tricks

Once you’ve rendered your own schmaltz or opened a store-bought jar, proper storage is key. An airtight container is essential for keeping schmaltz fresh.

In the refrigerator, schmaltz can last up to a week, while freezing extends its shelf life to several months. Remember, schmaltz is a precious cooking gem – store it well!

Cooking with Schmaltz: Elevating Flavors

Rendered chicken fat, or schmaltz, isn’t just about tradition; it’s about taste. Schmaltz imparts a rich flavor to dishes, unparalleled by other fats like butter or vegetable oils.

Whether it’s for sautéing onions or creating the perfect matzo balls, schmaltz is a game-changer. Its ability to add depth and a mouth-watering aroma to food makes it a cherished ingredient in Jewish cuisine.

Schmaltz vs. Other Fats: A Comparison

While many cultures use various animal fats in cooking, schmaltz holds a unique place. Its composition of monounsaturated and polyunsaturated fats, along with a touch of saturated fat, makes it different from lard or bacon grease.

Unlike butter, it’s dairy-free, making it ideal for kosher diets where meat and dairy cannot mix.

Where to Buy Chicken Fat and Schmaltz

For those looking to buy chicken fat to make schmaltz at home, it’s often available at local butchers or in the poultry section of grocery stores.

Additionally, one can find pre-rendered schmaltz in jars, typically located in sections dedicated to Kosher foods or specialty cooking ingredients.

The Nutritional Aspect: Schmaltz Nutrition Facts

Schmaltz, a traditional cooking fat, has a unique nutrient profile. Understanding its composition can help you make informed choices about including it in your diet.

Detailed Fat Composition

  • Monounsaturated Fats: Schmaltz contains a significant amount of monounsaturated fats. These fats are often associated with olive oil and are praised for their potential heart health benefits. A tablespoon of schmaltz contains about 5.7 grams of monounsaturated fats.
  • Polyunsaturated Fats: It also provides polyunsaturated fats, including omega-6 fatty acids. These essential fats are important for various bodily functions. Each tablespoon of schmaltz has approximately 2.7 grams of polyunsaturated fats.
  • Saturated Fats: Schmaltz does contain saturated fats, around 3.8 grams per tablespoon. The role of saturated fats in health is a subject of ongoing debate. Some studies suggest a link with heart disease, while others argue that saturated fats are an essential part of the diet and not as harmful as once thought.

Vitamins and Other Nutrients

  • Vitamin A: Schmaltz is a source of vitamin A, a vital nutrient for vision, immune function, and skin health. The exact amount can vary depending on the diet of the chickens.
  • Vitamin E: There might be traces of vitamin E in schmaltz, known for its antioxidant properties, though the amount is typically minimal.

Schmaltz in the Kitchen: More Than Just a Cooking Fat

Schmaltz goes beyond just being a cooking fat; it’s a flavor enhancer that has been an integral part of many traditional recipes.

A prime example is “chopped liver,” where schmaltz is used to enrich and deepen the flavors. This traditional dish showcases the unique ability of schmaltz to transform simple ingredients into a rich, flavorful delicacy.

Its unique taste and texture make it a preferred choice for enriching foods like bread, biscuits, and even popcorn. Schmaltz adds a certain richness that is hard to replicate with other fats.

Schmaltz in Baking: A Secret Ingredient

Schmaltz can also be a baker’s secret weapon. In recipes where you’d typically use butter, such as in bread or biscuits, schmaltz can add a new dimension of flavor. It’s especially useful in savory baking, where its rich flavor complements the ingredients perfectly.

The Versatility of Schmaltz in Cooking

One of the most remarkable aspects of schmaltz is its versatility. You can use it in a variety of cooking methods, from frying to roasting. It’s particularly effective for achieving that coveted golden brown crust on meats and vegetables, and for adding depth to soups and stews.


So you’ve learned about what chicken schmaltz is; that it’s rendered poultry fat – usually chicken fat.

How it’s a staple in Jewish cooking and how it originated from a time when nothing was left to waste.

You’ll now know how to prepare it and store it. And, its nutritional information.

The bottom line is, it’s an animal fat. And as I’ve written about tallow and lard, we’ve been eating animal fats for millennia. I urge you not to be scared of it; embrace it… enjoy it. Take your food to new levels.

And for love of God, please ditch the manmade, highly processed, vegetable and seed oils that are not fit for human consumption.

FAQs: What Is Schmaltz

Why Do Jews Use Schmaltz?

Jews traditionally use schmaltz because it adds a unique, rich flavor to dishes. It’s also a practical choice for keeping meals kosher, as it replaces dairy fats like butter in recipes where meat is present, adhering to dietary laws.

Is Schmaltz the Same as Chicken Fat?

Yes, schmaltz is essentially the same as chicken fat. It refers specifically to chicken fat that has been rendered, meaning it’s been melted and strained, resulting in a clear, flavorful cooking fat.

What Does Schmaltz Taste Like?

Schmaltz has a rich, savory flavor with a subtle hint of chicken. It enhances the taste of dishes with its deep, umami qualities, making it a preferred fat for frying, sautéing, and enriching traditional recipes.

What Can I Use Instead of Schmaltz?

If you don’t have schmaltz, duck fat, goose fat, ghee, or lard can be good substitutes. These alternatives offer similar textures and cooking properties, though the flavors may differ slightly.

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