What Is Schmaltz (chicken fat) and How Can I Use It?

Schmaltz (chicken fat) is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 34 recipes to get you started.

Nutrition

Where found

Schmaltz (chicken fat) is usually found in the poultry section or aisle of the grocery store or supermarket.

Food group

Schmaltz (chicken fat) is a member of the Fats and Oils US Department of Agriculture nutritional food group.

How much does schmaltz (chicken fat) weigh?

Related

Fats and Oils

Recipes using schmaltz (chicken fat)

There are 34 recipes that contain this ingredient.

Hainanese Chicken Rice

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Jewish Potato Knish

Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.

Crisp Asparagus in Oyster Sauce

Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.

Crusty Fettucine

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.

Chopped Chicken Liver Appetizer

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Matzoh Ball Soup with Homemade Stock

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Schmaltz with Griebenes

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

So Awesome allas Chili

Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.

Slow Cooker Chicken

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Gravy Soup

Gravy soup is an old-fashioned roux-based broth with chicken fat, flour, and stock, topped with croutons and grated Gruyere. A frugal European-style starter that turns pantry staples into comfort.

Assorted Vegetables in a Clear Sauce

Chinese stir-fried assorted vegetables in a glossy clear sauce with carved carrots, turnips, mushrooms, baby corn, and optional crab. A showpiece side dish from the wok.

Chicken Hash

Crispy skillet chicken hash with russet potatoes, green chilies, cumin, and fresh cilantro, cooked in schmaltz until golden brown on both sides. A Southwestern spin on a diner classic.

Chicken Gravy with Mushrooms

Microwave chicken gravy with mushrooms, made with schmaltz and butter for deep flavor. Smooth, rich, and ready in 15 minutes with no stovetop babysitting needed.

Chopped Liver

Classic Jewish chopped liver made with chicken livers sauteed in schmaltz with onion and garlic, mixed with hard-boiled eggs. Includes instructions for rendering your own chicken fat.

Mushrooms in Oyster Sauce

Chinese-style mushrooms in oyster sauce, steamed with ginger and shallots then stir-fried until glazed. A savory umami-packed appetizer or side using black trumpet or button mushrooms.

Tzimmes & a Gahtzah Tzimmes

Tzimmes with beef brisket and carrots simmered in a brown sugar broth, thickened with an einbren of browned flour and schmaltz. A traditional Jewish holiday stew that's sweet and savory.

Higaditos En Chipotle

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.

Rich Pastry Crust

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Four Kinds of Steamed Vegetables

Chinese four-vegetable steamed platter with baby corn, straw mushrooms, bok choy, and tomato arranged like a flower and finished with a glossy chicken-fat sauce thickened with cornstarch.

Salmon Stuffed with Arugula

Salmon stuffed with arugula, garlic, honey-glazed carrot, and red currants, basted with white wine and finished with a crisp schmaltz-fried skin. A peppery, sweet-tart centerpiece fish dish worth the extra prep.

Bread Stuffing for Fowl

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Kreplach with Several Fillings

Kreplach with four filling options: chicken, chicken liver with schmaltz, seasoned ground beef, or cottage cheese. Homemade Jewish dumplings for chicken noodle soup or served with sour cream.

Chicken Liver Mousse

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Pollo Con Mole Verde

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Chopped Chicken Livers

A succulent dish that is served as an appetizer on a bed of lettuce. Perfect side dish for pasta or rice.

All 34 recipes