Originally posted September 27, 2011


Schmaltz by jonlabo

I got into Saveur's 2010 100 List with this Schmaltz recipe... #82... Felt I could of done better...



  • 1 lb. chicken fat from your butcher,
 finely chopped
  • 1⁄4 lb. chicken skin from your butcher,
 roughly chopped
  • 1 medium onion, finely chopped
  • Kosher salt, to taste
11/2 cups


Put chicken fat and skin, onions, salt, and 3⁄4 cup water into a 12" skillet over medium-low heat.

Cook, stirring, until fat has rendered and skin is crisp, about 1 1⁄2 hours.

Strain, reserving crisp skin to use as a garnish for sautéed greens or chopped liver. Schmaltz will keep, in a tightly sealed container in the refrigerator, for 2 weeks.

11/2 hrs


Cancel Sending...
  • The New York Times just posted an article on chicken skins, and gribenes was called "Jewish bacon."


    about 4 years ago
  • BTW.. you can also get an official Schmaltz shirt at my store...

    about 4 years ago
  • The chicken skin in the end gets all crunchy. In Yiddish its called gribenes. I grind it up into my chopped liver sometimes... Or what usually happens is that I salt it and give it to the kids... they love it.

    about 4 years ago
  • Love the recipe, and it's incredible that you made it into Saveur's 100 List! Maybe I could trade you some ghee for some schmaltz, although that's unfair since ghee is only butter...

    about 4 years ago
views saves adapts comments
768 0 0 4