Chicken Fat
An aromatic animal fat (schmaltz) obtained by rendering the skin and fatty parts of chicken. Used for flavor in soups, pilafs and sautéed dishes; high in calories, used in moderation.
What Is Chicken Fat?
Chicken fat is an aromatic animal fat made by slowly rendering chicken skin and fatty pieces. Known as “schmaltz” in Jewish and Central European cuisine, it adds a rich chicken flavor to dishes.
It is soft and semi-solid at room temperature and solid in the refrigerator; when melted, it becomes clear. It has a mild, characteristic chicken aroma and adds a rich flavor to soups, pilafs, and vegetable dishes.
Chicken Fat Nutrition Facts
Chicken fat consists almost entirely of fat and provides approximately 900 kcal per 100 g. It contains a notable proportion of monounsaturated fat, along with saturated fat. Because it is high in calories, moderate use is recommended.
How Should You Use Chicken Fat?
Because chicken fat is high in calories, use a small amount to add flavor; moderate consumption is recommended as part of a balanced diet. Its aroma means that a small amount gives most dishes plenty of flavor.
This is general information; chicken fat is a food, not a substitute for medical treatment.
How to Choose Chicken Fat
Good chicken fat is clear and pale in color, has a pleasant aroma, is fresh, and has a simple ingredient list. Avoid products with a rancid smell, a darkened color, or an unclear source.
- It should be pale and clear.
- It should be fresh and not rancid.
- The ingredients should be simple.
How to Store Chicken Fat
Store chicken fat in a closed jar in the refrigerator; it solidifies in the cold and keeps longer. It can be frozen for longer storage; do not use fat that smells bitter or rancid.
How to Use Chicken Fat in the Kitchen
Chicken fat is used most often in soups (especially chicken soup), pilaf, sautéing vegetables, sautéed meat dishes, and some baked goods; it also adds richness to dishes. Fat collected while cooking chicken can be used for the same purpose.
How Do You Render Chicken Fat?
Slowly melt chicken skin and fatty pieces over low heat; strain the clear fat into a jar for storage. You can also collect the fat that rises to the surface while chicken is boiling.
Frequently Asked Questions
Are chicken fat and schmaltz the same?
Yes. Schmaltz is the Central European and Jewish cuisine term for rendered chicken or goose fat. The ingredients and uses are largely the same.
Why does chicken fat add flavor to soup?
Its aromatic compounds add a rich chicken flavor to the water and dish; that is why a small amount of chicken fat noticeably boosts the flavor of soups and pilafs.
Does chicken fat go bad?
Yes. As an animal fat, it can turn rancid over time. Keep it cold in a sealed container, and do not use fat that smells bitter or rancid.