The rendered fat from chickens. To make your own, remove skin and lumps of fat from a whole chicken and place in a pot. Add a little water to the pot and cook low-and-slow until the fat is melted into a liquid, and the water has evaporated.
The rendered fat from chickens. To make your own, remove skin and lumps of fat from a whole chicken and place in a pot. Add a little water to the pot and cook low-and-slow until the fat is melted into a liquid, and the water has evaporated.
Schmaltz
Schmaltz
Cooking fat
Cooking fat
Heat up the fat with slow fire until the fat melt and strain. infused the oil with shallots, crushed garlic, lemongrass, ginger & screw pine leave (optional). Strain again.
Heat up the fat with slow fire until the fat melt and strain. infused the oil with shallots, crushed garlic, lemongrass, ginger & screw pine leave (optional). Strain again.
Asian style stir fry Chicken rice
Asian style stir fry Chicken rice
Lard, tallow or clarified butter are possible substitutes, although historically forbidden from Jewish cuisine by religious law. Duck or goose fat are closer substitutes.
Lard, tallow or clarified butter are possible substitutes, although historically forbidden from Jewish cuisine by religious law. Duck or goose fat are closer substitutes.
Enquire at a local butcher's shop. If they do not sell it, you may be able to purchase chicken skins or other trimmings in order to make your own.
Enquire at a local butcher's shop. If they do not sell it, you may be able to purchase chicken skins or other trimmings in order to make your own.
Keeps quite well refrigerated/frozen.
Keeps quite well refrigerated/frozen.
Chicken fat - a great product. It is easily digested, melts at a low temperature (35-37 ° C); smell and taste of it pleasant. This fat is good to use for the preparation of many dishes and snacks, especially meat ptits.Tverdye fats contain saturated fatty acids.
If you consistently buy and break down your own chickens or make your own chicken stock, you easily build up an appreciable reserve of chicken fat by skimming the top of your stock.
Chicken fat - a great product. It is easily digested, melts at a low temperature (35-37 ° C); smell and taste of it pleasant. This fat is good to use for the preparation of many dishes and snacks, especially meat ptits.Tverdye fats contain saturated fatty acids. If you consistently buy and break down your own chickens or make your own chicken stock, you easily build up an appreciable reserve of chicken fat by skimming the top of your stock.
Chicken fat has a long and storied culinary history, and is a focal point of Jewish cuisine.
Chicken fat has a long and storied culinary history, and is a focal point of Jewish cuisine.
