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Schmalz (Chicken Fat)

Gail Oct 17, 2003 06:44 PM

I understand this site is mainly New York But I live in Clearwater Florida area and I can't find Chicken fat (Schmalz) anymore. Can any one help me...


  1. j
    judy f Oct 19, 2003 10:17 PM

    The best way to get schmalz is to buy a whole chicken, preferably from a butcher, pull out the fat, and render it by cooking in a frying pan over low heat until it is liquid. It will solidify quickly. And the crispy pieces leftover in the pan (gribenes in Yiddish) are delicious!

    6 Replies
    1. re: judy f
      Lev N. Tien Oct 21, 2003 01:14 AM

      Don't you need to add water? It didn't make sense to me, adding water to the pieces of chicken fat before rendering, but I recall that's what the recipe said.

      1. re: Lev N. Tien
        ChowFun (derek) Oct 21, 2003 04:25 AM

        It does render more easily...even heat from the water...which eventually boils away leaving you with the shmaltz and soon greeven! (grebenes) {jewish cracklins}

        1. re: ChowFun (derek)
          Parrot Mom Oct 28, 2003 04:30 PM

          Years ago I considered myself a decent "balabost"...as others in the family did...and I would make my own....There are some things in this world that aren't worth it (I do miss the gribbenes though) and the Empire is pretty good..I keep a couple of tubs in the freezer..Main use is for chopped liver and for coating turkeys...and I only buy Empire.. Looking forward to a 20 pound Empire fresh turkey for Thanksgiving..there is nothing ike it... and I still make a damn good turkey after all these years..

          1. re: Parrot Mom
            Parrot Mom Oct 28, 2003 04:31 PM

            Much to my health conscious sons regret I use it for Kasha and Bows too...

            1. re: Parrot Mom
              MV Oct 28, 2003 06:31 PM

              Your sons are very lucky to have a mother that still uses it.
              Shmaltz is wonderful.
              A rest in Ny calles Sammy's Roumanian gives each table a bottle of it in a pancake syrup dispenser to mix in with the chopped liver

              1. re: MV
                BaseballAnnie Nov 18, 2003 03:42 PM

                Recently I found a package of chicken backs, three pounds or so, for something like $1.25 at one of our local farmers' markets here in Duchess County NY...where you are truly unlikely to find Empire Kosher Poulty or any of its products. I took the skin and fat off of most of the backs and put it, with three or four whole backs, in a big non-stick skillet and just cooked in over a medium-low flame for as long as it took to render out the fat and cook the backs completely. I got about a cup of strained schmaltz, not to mention gribenes and those lovely crunchy backs (you should pardon me, better than bacon!) I use small amounts of the schmaltz for greasing the pan for matzoh brei, fried rice, and many other savory foods. A teaspoonful wouldn't kill you and it keeps at least three months in the fridge.

    2. d
      dude Oct 20, 2003 02:20 PM

      Empire sells in frozen tubs. You may need to go to an East Coast supermarket, but if it sells Empire chix, turkeys, etc you should be able to find it.

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