Mom Food Basics: Schmaltz
Originally posted April 27, 2011.
Schmaltz is great on toast, or as the basis for fried potatoes. My mom and I love it on matzoh, with onion powder and salt. Yum! It's also a necessary ingredient in matzoh-ball (knaedlach) soup.
- At least a cup, preferably several cups, of chicken skin with the fat still on
- One sliced onion
- Pull the skin and as much of the under-skin fat (yellowish stuff) as you can off of some chicken. Save it up in the freezer if you don’t have a lot at one time.
- Cook it in a thick-bottomed large skillet on medium low until it starts to brown slightly and is swimming in golden oil.
- Add a sliced onion and keep cooking, stirring every once in a while, until the onion is dark brown and the gribenes (pieces of skin that have been rendered) are crisped.
- Strain out the gribenes and salt them to snack on
- Strain the schmaltz through cheesecloth or a coffee filter. You’ll get a clear, golden, delicious liquid that will keep in the fridge for-freaking-ever.